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Friday, April 06, 2007

It's Good Friday, so it's Sancocho for lunch

Sancocho canario

Many Canarian families will be sitting down to a plate of sancocho canario today - a traditional dish made with salt fish and sweet potatoes.

Sancocho Canario (Canarian Fish Stew)

Ingredients:

* Two kilos of potatoes
* One kilo of cherne (grouper or sea bass) or other salted white fish.
* One large sweet potato
* A pinch of salt

Preparation:

De-salt the fish the day before. To do this, you soak the fish in clean water for 24 hours, changing the water from time to time.

Peel the potatoes, wash them and put them into a large saucepan. Cover with water and add the fish and the sweet potato (also previously peeled and cut).

Add a pinch of salt, if necessary, and stew everything. (No, they don't say how long for, but logic tells me that potatoes will be done in 15 - 20 minutes.)

Accompaniments:

Serve with mojo rojo (spicy red sauce - recipe), pella de gofio (ball, lump or loaf of gofio), dates, dried figs or even bananas.



Video: Receta de Sancocho Canario
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