Fish Cocido (Fish Stew) Recipe

This Filipino fish stew is delicious with a squeeze of tangy calamansi!

Light and refreshing, this fish stew is a cross between sinigang and binakol. Make sure to squeeze calamansi into the hot soup for a nice, tangy touch.


Fish Cocido (Fish Stew) Recipe

Isi Laureano
This Filipino fish stew is delicious with a squeeze of tangy calamansi!
Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 30 minutes
Total Time 30 minutes
Course Soup
Cuisine Filipino
Servings 3 to 4


Fish Cocido (Fish Stew) Ingredients

  • 1 liter fresh coconut water (buko juice)
  • 2 native tomatoes sliced into quarters
  • 1 medium red onion sliced
  • 1 tablespoon ground cinnamon sliced
  • 1 Cup taro (gabi) sliced into chunks
  • 3 to 5 steaks blue marlin or swordfish
  • Salt to taste
  • 1 Cup sweet potato tops or malunggay leaves
  • 2 pieces green finger chili (siling pangsigang)
  • calamansi leaves to garnish
  • 8 to 10 pieces calamansi sliced in half


  • Simmer coconut juice in a pot over medium heat. Add tomatoes, onions, ginger, and taro; simmer for 1 minute.
  • Add fish, cover, and simmer for 5 to 7 minutes or until just cooked. Season with salt.
  • Add sweet potato tops and chilies; simmer for 1 minute. Top with calamansi leaves, if desired. Serve hot with calamansi on the side.
Keyword stew recipe, fish stew
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