Sancocho Canario

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How to prepare Sancocho Canario?

The Canarian Sancocho is one of the most traditional dishes of the Canarian gastronomy.

Traditionally it is consumed during the “Easter Holiday” and especially on Good Friday.

Usually it consists in cooking Cherne, one of the most famous Canarian fish and serve it together with a Pella de Gofio, potatoes, boiled sweet potatoes and mojo.

A classic in the Canarian gastronomy, delicious and emblematic.

Un clásico de la gastronomía canaria tan delicioso como emblemático.

Preparation time:

120 minutes of preparation and 24 hours prior to desalinate the fish in water.

Ingredients for 4 people:

  • 1 Kg of salted fish (cherne, sea bass or stoker).
  • 4 or 5 Kg of good canary potatoes.
  • 1 large sweet potato.
  • Olive oil.
Tierra de mojos con papas de risa

Preparation:

We start desalinating the fish, leaving it to rest in cold water for approximately 24 hours, but don´t forget to change the water several times a day.

Add the sweet potato and the peeled and cut potatoes into a large pot. We covered it with water and sear it.

When they, both the potatoes and the sweet potato, are almost done, we introduce the fish, which will be already desalted and cut into pieces and boil it for 15 minutes. We do not want the fish to be undone, but to remain juicy.

Drain all the ingredients when they are done and go on to prepare the Pella de Gofio.

How to make a Pella de Gofio?

Ingredients for every 1/e Kg of Gofio:

  • 1/2 glass of water (it can be fish water).
  • 1/2 glass of oil.
  • Sugar.
  • Salt.

Preparation:

  • We mix the gofio with water, fine salt, a pinch of sugar and oil, until we get a dense and moldable texture. We recommend that you use a small piece of the sweet potato boiled before to give it color and intensity.
  • We give it the shape we want, being the cylinder the most traditional way, and cut it into slices.

Once all the preparation is done, we serve our delicious dish of Canarian Sancocho together with the potatoes, the sweet potato, the Pella de Gofio and a good squirt of Canarian Mojo.

 

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