Today we want to bring home the recipe for Canarian sancocho, a typical dish that brings together families from the Canary Islands, for Friday of Easter.
The salted fish to make this recipe for Canarian sancocho is the Cherne, a fish from the grouper family, which inhabits all the Macaronesian archipelagos, being a characteristic fish in the Canary Islands.
Here we bring you a version of the traditional sancocho made by our mother Inocencia Santana González and the traditional recipe.
INGREDIENTS TO PREPARE CANARY SANCOCHO
Salted Fish: Cherne
Papas
Potatoes
Pella Gofio
PELLA GOFIO
gofio
Water
a splash of rum
Coarse salt from the salt pans
Sugar
Olive oil
WITH ONIONS OR SAUCE
Onion
Garlic
Tomato
Pepper
Thyme
Oregano
Laurel
White wine
Peppers
Saffron
DESALINATE THE WHERN
The grouper is soaked for two days before cooking in water from the fridge and we change the water four times a day.
PREPARATION OF THE CANARY SANCOCHO
The salted fish is boiled in a separate cauldron for about thirty-five minutes and check that it is well cooked. Once cooked, we serve it in an individual bowl.
In another cauldron we boil the potatoes and the yellow sweet potato previously peeled, washed and cut in half, for another thirty minutes, and check that they are well cooked. Once cooked, we serve it in an individual bowl.
PREPARATION OF THE GOFIO PELLA
Put the gofio, sugar, a little bit of salt in a bowl and stir everything. Add the water, a tablespoon of olive oil and a splash of rum, mix. We introduce our hands and knead until we manage to unite all the ingredients, we give it a rounded shape, as if it were a bread and we cut it into slices. We serve it on an individual tray.
RECIPE CANARY SANCOCHO SENSA STYLE PREPARATION OF ENCEBELLADO OR SOFRITO
In a frying pan we make the sauce: cut the pepper, garlic and onion in julienne strips, fry it and then add the tomato in cubes. Pour the glass of wine and let it evaporate. Add the oregano, thyme, a bay leaf, a pinch of salt, a tablespoon of paprika. Leave on medium heat until done.
Now, a part of the boiled fish is shredded (the leftover fish) cold, removing all the bones.
We put this shredded fish in another separate cauldron, with this onion sauce, muddying the salted fish well and cooking it for eight minutes so that the fish takes on this good flavor of the onion sauce.
It is served by adding to the dish: grouper, Onion, Potatoes, Sweet Potato, Pella Gofio, Dates, Figs, Bananas
CANARY SANCOCHO RECIPE
Grouper with red mojo, Potatoes, Sweet Potato, Pella Gofio.
