Sancocho

Caldo de peixo

• 400 GRAM CHICKEN BREAST, cut in strips
• 2 BELL PEPPERS, in strips
• 1 CHILI PEPPER, chopped
• 6 CLOVES GARLIC
• 1 ONION, chopped
• 3 CARROTS, chopped
• 2 PLANTAINS, peeled and sliced
• 4 POTATOES, peeled and cubed
• 100 GRAM CORN
• 1/2 CUP CILANTRO, chopped

• 4 POTATOES, peeled and cubed
• 3 SWEET POTATOES, peeled and cubed
• 2 CHILI PEPPERS, chopped
• 2 ONIONS, chopped
• 2 TOMATOES, cubed
• 500 GRAM SEA FISH, cleaned and cubed
• BUNCH OF PARSLEY, cut
• 4 CUPS FISH STOCK
• BUNCH OF SCALLIONS, chopped

Puree the onions with the garlic, the bell peppers, the chili pepper and the carrots. Add the puree to 5 cups of water, bring this to the boil. Add the chicken and salt and pepper to taste, simmer for 20 minutes. Add the potatoes, the plantains and the corn and simmer for 20 minutes more. Puree the cilantro with a bit of soup and add a spoon of this mixture to each plate of soup.

This is a Colombian soup. 20 July is Independence day in Colombia. In 1810, the country became independent from Spain, who had been there since 1525, in what they then called "New Granada". The Colombians have always rebelled against Spain. Click on culinary calendar for more links between cooking and history.