Sancocho: A Classic Canarian Delight
Hey there, food adventurer! If you're looking to dive into the local flavors of Gran Canaria, then you're in for a treat. Let's start with a true Canarian classic: Sancocho. This dish isn't just food; it's a culinary experience that showcases the very essence of Gran Canaria's gastronomic tradition.
The Star of the Show: The Fish Sancocho is a fish stew that's often made with cherne (wreckfish), although you might find variations on other islands in the Canary archipelago. The fish in sancocho goes through a unique preparation process that sets it apart. First, it's salted for two days, soaking up all those briny flavors. Then, it's left in salt for about five more days. Before cooking, the fish is desalted in water, perfecting its texture and taste.
What Goes Into It Once the fish is ready, it's cooked (or "sanchochado" if you want to use the local lingo) with chunks of potatoes and sweet potatoes. This combo creates a lovely balance of hearty and sweet flavors. The magic doesn't stop there; the stew is enhanced with parsley, cilantro, and onions, making each bite a burst of freshness and aromatic goodness.
The Add-Ons No sancocho is complete without its accompaniments. It's traditionally served with a savory mojo rojo (a red pepper sauce you'll quickly fall in love with) and pella de gofio (toasted cornmeal paste), adding lots of local flair to the dish.
Why You'll Love It Sancocho is more than a dish; it's a journey into Canarian culture. Imagine sitting by the ocean, the salty sea breeze in your hair, digging into a bowl of this rich fish stew—it's an experience that you'll remember long after your holiday ends.
So, are you ready to get a taste of Gran Canaria? Trust me, this is one dish you won't want to miss!
Simple and Delicious Sancocho Canario Recipe
A classic Canarian recipe: Sancocho Canario with pella de gofio and mojo picón. It's straightforward and absolutely mouth-watering. Ready to get cooking? Here's how you can make it:
Ingredients:
- Salted fish like cherne (wreckfish)
- 1 yellow sweet potato
- Potatoes
- Salt
- For pella de gofio: Gofio (toasted cornmeal), banana, cured cheese, and a bit of mojo picón
Instructions:
- Prepare the Fish:
- Soak the salted fish in water, changing the water frequently to remove the excess salt. This ensures you get that perfect, flavorful fish without it being overly salty.
- Cook the Potatoes and Sweet Potato:
- In one pot, boil the potatoes and sweet potato in large chunks with a pinch of salt.
- In another pot, cook the fish.
- Make Mojo Picón:
- While the potatoes and fish are cooking, prepare the mojo picón (spicy red pepper sauce). You can find many simple recipes for mojo picón online.
- Make Pella de Gofio:
- Mash a banana until it's a smooth purée.
- Add 4 tablespoons of gofio and mix.
- Gradually add a little water and some diced cured cheese.
- Add a touch of mojo picón, a bit of sugar and a drizzle of oil to taste. Mix until the dough starts to pull away from the sides of the bowl.
- Wrap the mixture in cling film, shape it into a cylinder, and refrigerate until ready to serve.
- Final Touches:
- Remove the potatoes, sweet potato, and fish from the pots once cooked.
- Slice the pella de gofio, so you can see the lovely bits of cheese inside.
- Serve:
- Plate the fish with a piece of sweet potato and a potato.
- Drizzle generously with mojo picón.
- Add a slice of pella de gofio on the side.
Enjoy this delicious, hearty dish that's a perfect blend of salty fish, spicy mojo, and sweet pella de gofio. Bon appétit!