Objective:

The fish sancocho and the fosforera are typical soups that culturally and gastronomically identify the Venezuelan East, however they have several forms of preparation that not only limit their eventual process of cultural heritage as a tourism development strategy, but also know their nutritional contribution and thus have important technical data for dietary, educational and industrial use.

Methodology:

105 surveys were carried out in collective catering services in the most commercially active areas of the metropolitan area Puerto La Cruz-Barcelona, Anzoátegui State, to describe the most frequent way of preparing and serving these recipes. The statistical mode and the percentage of frequency of use of each ingredient of each recipe were determined to standardize grammages and their prevalence of use. With these data, it was possible to determine through tables the nutritional value of each dish and its coverage of the energy and nutrient requirements for the Venezuelan population.

Results:

Although 93.33 % of the establishments studied recognize the terms sancocho and boiled as synonyms, 61.90 % of the catering services use the denomination of fish sancocho; and in 52.94 %, they offer the fosforera under the denomination "oriental". Twelve ingredients were identified as the most common in the elaboration of the fish sancocho, and 14 in the case of the fosforera. They are offered as a main course for lunches and dinners, accompanied by garnishes of avocado, cassava, arepa and/or rice. Nutritionally, both soups were described as hypocaloric, low in fat and carbohydrates, but very rich in protein and iron, as well as vitamins A and C, and sodium.

Limitations:

Samples for a broader coverage of collective catering establishments; as well as linking the results with domestic data on these preparations.

Conclusions:

The recipe obtained for a portion of the fish stew has been: fish 90g, white ocumo 35g, yucca 30g, pumpkin 30g, yam 25g, topocho 25g, onion 8g, sweet chili 5g, garlic 1g, lemon 1g, salt 1g, oil 2g. While for a portion of fosforera, the following were defined: shrimp 40g, squid 40g, crab 50g, chipi-chipi 50g, clams 30g, tomato 70g, chives 5g, onion 4g, sweet chili 5g, garlic 1.5g, salt 0.75g, oil 3.5g, coriander 3g, pepper 0.5 grams.