- We start by desalting the fish, letting it rest in cold water for approximately 24 hours, remembering to change the water several times a day.
- Potatoes , peeled and cut into good pieces, in a fairly large pot . We cover them with water and boil them.
- When the potatoes and sweet potato are almost ready, add the fish, which will already be desalted and cut into pieces, and boil it for 15 minutes. We don’t want the fish to fall apart, but rather to remain juicy.
- We drain all the ingredients when they are ready and move on to preparing our gofio ball.
How to make Gofio pellets?
Ingredients:
- 1/2 Kg. of gofio
- 1/2 glass of water ( can be the fish water)
- 1/2 glass of oil
- Sugar
Elaboration:
- Knead the gofio with water, fine salt, a pinch of sugar and oil until you get a dense, moldable dough. We recommend using a small piece of the boiled sweet potatoes to give it color and intensity.
- We give it the shape we want, the cylinder being the most traditional shape, and we cut it into slices.
Once all the ingredients are prepared, we serve our fabulous Canarian sancocho dish with the potatoes, sweet potato, gofio sauce and a good splash of Canarian mojo sauce.
