Sancocho from the Canary Islands
Ingredients for 4 people: 1 kg salted white fish. 1 kg potatoes. ½ kg yellow sweet potato. For the pella or dough: Gofio flour. Salt. Sugar. Water. Mojo picón sauce: 1 head of garlic. Cumin. Paprika. 1 ripe tomato. 1 hot pepper. Salt. Olive oil. Vinegar. Water.
The salt fish should be soaked at least overnight to desalt it, changing the water 2 or 3 times, in a cold place. Put the potatoes, the sweet potatoes cut into large pieces, and the desalted fish into a large pan with water. Bring to the boil over a high flame, then drain and set aside.
The fish, potatoes and sweet potatoes are served in a serving dish, accompanied by mojo picón and gofio dough.
Category: First course
Cooking time: 30 minutes
Season: Spring-SummerFind out more about The cuisine of the Canary Islands