Do you want to learn how to prepare a traditional dish from the Canary Islands? Discover how to make this delicious fish broth with boiled mojo, very easy to make.
While it is true that mojo becomes one of the star dishes of the Canary Islands (precisely for which these wonderful islands are known in many other countries), fish is characterized as one of the main ingredients of its traditional gastronomy.
It is clear why: fishing has become, for centuries, one of the most important sectors for the islanders, thanks mainly to the fact that the Canarian marine ecosystem is tremendously rich, with marine resources that in turn have great diversity .
Thus, there are a series of fish that in fact become the most popular and used in its gastronomy: especially the sargo, rascacio, sama, cherne or grouper, among many others.
How to make a fish broth with boiled mojo sauce?
This time we propose a very popular and well-known traditional recipe in the Canary Islands: the wonderful -and exquisite- fish broth with boiled mojo sauce. Do you dare to prepare it?
Ingredients:
- A sama of a kilo or kilo and a half clean, flaked and sliced.
- 250 grams of potatoes without skin and cut into squares.
- A bunch of coriander.
- 2 onions without skin and chopped.
- 2 tomatoes without skin, without seeds.
- 5 garlic cloves without skin.
- A teaspoon of sweet pepper.
- A few grains of cumin.
- Black pepper.
- Salt.
- Extra virgin olive oil, smooth.
- A few threads of saffron.
- A pinch of turmeric
Elaboration:
- In a cauldron we put a little olive oil fondue to poach the onions.
- When the onions are almost there, add the tomatoes, and cook for about 5 minutes, stirring frequently.
- While in the mortar we crush the garlic cloves with the cumin grains, the paprika and half of the coriander bunch.
- We mash well and add it to the cauldron together with the onions and tomatoes. We stir to mix everything well.
- We add the potatoes and on top of the potatoes we put the fish slices. We add water in an amount that only covers, a little salt, a few strands of saffron and a pinch of turmeric.
- Cook over medium heat until the potatoes are tender. When the potatoes are tender and the fish is cooked, we turn off the heat.
- We take out the fish and potatoes and put them on a tray to later eat it with the mojo that we will make.
- We strain the remaining broth and reserve it.
And how to make the mojo? Prescription
Here we explain how to make a traditional Canarian mojo. You will see that it is very easy and fast to make, and its flavor is as exquisite as it is wonderful.
Ingredients to make the mojo:
- 5 cloves of garlic without skin and minced.
- 5 sprigs of minced parsley.
- A few grains of cumin.
- Salt.
- Extra virgin olive oil, smooth.
- A splash of vinegar.
- Some water.
Elaboration:
- In a mortar we put the minced garlic cloves, the cumin grains, the minced parsley, the salt and we crush everything together.
- Once well crushed, add the splash of vinegar and oil. We stir with a spoon to mix all the ingredients well.
- We arrange the mojo in a sauce boat or bowl. In individual plates we put the fish and potatoes and top it with the mojo.
This dish can also be eaten with broth or without broth, if we eat it with broth it is also accompanied with the mojo on top.
