The old (parrot fish) is one of the best known species of traditional Canarian cuisine. Its delicate meat is often compared to shellfish and stands out for its beautiful colors.
It is not exclusive to the Canary Islands as it inhabits subtropical seas, such as the Northeast Atlantic and the Mediterranean from the Gulf of Cádiz and southern Portugal to Senegal.
INGREDIENTS
sancocho
3 old women with scales (one old woman per person)
6 medium potatoes
2 tomates
4 cloves of garlic
1 cebolla
1 bunch of coriander
1 green pepper
1 pinch of ground cumin
1 pepper (puta la madre, optional)
salt the salt flats
1 dash of olive oil
water
Mojo
6 garlic
1 fist of cumin
1 bunch of coriander
1 piece of green pepper
some branches of parsley
1 dash of olive oil
vinegar
salt the salt flats
1/2 pepper (puta la madre, optional)
a pinch of water (if you want less thick)
PREPARATION
Put a splash of olive oil in a cauldron. When it is hot add the minced garlic, the tomato and the onion cut in half, the chopped green pepper, chop the coriander and to the cauldron. We stir and add the pepper and cumin.
Add the peeled potatoes, salt and cover with water. We leave over medium heat and check that the potatoes are almost parboiled by pricking with a fork (about 15 min) then we add the old ones (leave the scales, after cooked they are easily removed and the delicate meat inside is not destroyed. ). Cover the pot and cook for 10 min.
We carefully remove the old ones from the heat and put them on a plate, the potatoes too. With the broth you can make a blanched gofio (recipe in the newspaper library) or a fish broth.
Now we make the recipe for the green mojo to accompany the boiled potatoes; It is prepared in a mortar or blender. In the mortar we add the minced garlic, the cumin and the salt, and we mash it all. After the green pepper, coriander and minced parsley and we continue mashing. If you want it spicy put a pepper. At the end the vinegar and oil and we are stirring until we get a sauce. Add water if you want it more liquid (we like it thicker).
If you make the mojo with a blender, add all the ingredients together, vinegar to taste and the oil little by little to get a consistent sauce. If you want it more liquid add a pinch of water.
