Recipe for sancocho de cherne, a traditional dish from the Canary Islands, which is usually accompanied by red mojo and gofio pella. Discover how to make all your ingredients easily at home.
The sancocho is one of the best known kitchen especially Canaria Island Gran Canaria dishes. Explained more or less simply, we could define the Canarian sancocho as a typical traditional dish of the Canary Islands, which is made from salted fish (usually cherne, burro or corvina), which is accompanied by boiled potatoes, sweet potato and mojo (red or green).
In addition to salted fish, this dish is accompanied by other wonderful ingredients, in addition to those already mentioned above, such as the exquisite pella de gofio, which consists of a plate of gofio kneaded with the fish’s own cooking water. It is also common to add a little ripe banana.
If you dare to prepare your own sancocho at home, and you want to taste one of the most traditional dishes of Canarian gastronomy, below we provide how to make the sancocho, the popular gofio pella and the mojo with which it is accompanied. We must take into account before making the stew to soak the fish the day before and make the necessary water changes at least 4 or 5 changes.
Canarian cherne sancocho recipe
Ingredients:
- One kilo or kilo and a half of salted cherne.
- 2 onions (to parboil the fish).
- 3 sprigs of parsley (to parboil the fish).
- 700 grams of potatoes.
- 400 grams of yellow sweet potato.
Ingredients for the red mojo:
- 5 cloves of garlic without skin and minced.
- A teaspoon of sweet pepper.
- A teaspoon of cumin.
- A pinch of red pepper.
- Extra virgin olive oil, 8 tablespoons.
- Wine vinegar, 4 tbsp.
- Coarse salt.
Ingredients for the gofio pellet:
- A glass of broth to boil the fish.
- Millo gofio until thick and form the gofio ball.
Elaboration:
- Once we have desalted the fish, we remove it from the soak and cut it into medium-sized pieces.
- We put water in a cauldron to heat to boil the fish.
- When the water begins to boil, add the fish, onions, and parsley and cook for 30 minutes over medium heat.
- We remove the fish from the heat, remove the fish from the water and strain the broth.
- We discard the onions and parsley.
- We put the strained broth in a cauldron and add the potatoes cut in half and the sweet potato as well, cooks over moderate heat.
- When the potatoes are almost ready, add the fish and continue cooking until the potatoes are tender.
- We remove the cauldron from the heat, and extract the fish, reserve a glass of broth to make the gofio pella.
- Next we drain the potatoes and the sweet potato and reserve to make the red or red mojo.
Preparation of the gofio pellet:
- In a bowl we put the parboiled fish broth that we had reserved.
- Next we are adding little by little tablespoons of gofio and stirring until it thickens.
- Once it has thickened, we will work with our hands until we form a gofio ball that we can shape into bread and cut into wheels and then serve them individually.
Preparation of the mojo:
- We remove the skin from the garlic cloves, mince them finely and put them in a mortar-
- We remove the seeds from the picona pepper and chop it.
- In the mortar, in addition to the garlic, we put the red pepper, the cumin, the sweet paprika, a few grains of salt and we crush everything well.
- We add the vinegar, the oil and stir slowly so that the ingredients are well linked.
- Then we put the red mojo in a small bowl or sauce boat to take it to the table.
Presentation of the sancocho:
In a large tray we arrange all the parboiled fish, the parboiled potatoes, the sweet potato, the gofio pellets, one per person and the mojo in its sauce boat to accompany the sancocho. We serve the sancocho in individual plates.
We hope you are encouraged to prepare one of these recipes and that it is to everyone’s liking.
