Saltfish Sancoche

You cannot get more Dominican than this dish. Sancoche is eaten year round but it's particularly popular during the creole season in October. It's so easy to make but oh so flavorful!! Sancoche can be eaten as an entree or a side dish. It's totally up to you!

1 lb salted cod, boned
14 oz coconut milk
1 tbsp extra virgin olive oil
1 small red onion, sliced
1 bell pepper, sliced
1 tsp crushed garlic
1 Roma tomato, diced
2 tbsp adobo con pimiento seasoning
1 tbsp yellow curry powder
2 tsp ground black pepper
A dash or two of old bay seasoning
Hot sauce to taste (optional)

*Pre prep: Rinse salted cod until cool running water then add to a pot of boiling water for about 7 minutes. You do this to remove the excess salt. Remove from pot, shred and set aside.


  • Heat oil in pan then saute onions, bell pepper, garlic and tomato
  • Pour coconut milk into pan, add curry powder, adobo seasoning, black pepper, and old bay. Combine with a wooden spoon and bring to a boil
  • Add in shredded cod to pan, using a wooden spoon combine well
  • Cover pan and let simmer for another 6 minutes
  • Adjust seasoning to taste.
  • Add a couple dashes or hot sauce if you like and serve hot.
Can be served over rice, half ripe boiled plantains, or boiled green bananas (like I did today)


  1. That is ma Owen specialty right there.
    Couldn't get better than this
    My craving's, emmm!!!

    1. Well there you go! Make some to satisfy your craving and tell me about it.


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