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Sancocho canario
Sancocho canario: salt-cured cherne fish with potatoes, sweet potatoes, mojo and gofio
Sancocho is the Canary Islands' Good Friday dish and a Sunday favourite in Gran Canaria, where whole families sit down to a platter of desalted cherne (wreckfish), boiled potatoes and sweet potatoes, red mojo poured over the top and a ball of pella de gofio on the side. Salted cherne is soaked for a day or two in the fridge to draw out the salt, then poached gently. If you cannot find cherne, salt cod or fresh hake works well. Chef's tip: before cooking, poach a small flake in boiling water for a minute and taste it; it should be pleasantly seasoned, like well-salted fresh fish, and if it is still briny, soak a few hours more.
- Total time
- 60 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the fish and vegetables
For the red mojo
To serve
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What you'll need
Spices & pantry
Fresh ingredients (4)
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Method
0/5 doneStep 1: Rinse the 1 ¾ lb salted cherne or thick salt cod and soak in plenty of cold water in the fridge, covered, for 24–48 hours, changing the water 3–4 times a day, until a small flake, poached for a minute in boiling water, tastes pleasantly salty rather than briny. A common mistake is soaking at room temperature; it must stay in the fridge.
5 minStep 2: Put the 1 ¾ lb small potatoes, 1 ⅓ lb sweet potatoes and 1 onion in a large pot with the 10 ½ cups water, bring to the boil and simmer for 15 minutes until almost tender.
17 minStep 3: Lower the heat so the water barely trembles and add the drained fish. Poach for 10–12 minutes until the flesh is opaque and flakes easily. Do not add salt: the fish seasons the pot.
12 minStep 4: Meanwhile pound the 4 cloves garlic, ½ tsp salt and 1 tsp ground cumin in a mortar to a paste. Stir in the 1 tbsp sweet paprika, ½ tsp hot paprika or chilli flakes and 3 tbsp red wine vinegar, then the ½ cup olive oil.
6 minStep 5: Lift out the fish, potatoes and sweet potatoes with a slotted spoon, remove any bones and skin from the fish, and arrange on a warm platter. Spoon the mojo over and serve with 4 pieces pella de gofio (gofio kneaded with water and a little sugar) on the side.
5 min
Nutrition per serving
- Calories
- 640 kcal
- Protein
- 48 g
- Carbs
- 64 g
- Fat
- 22 g
- Fibre
- 7 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does sancocho canario take?
- About 60 minutes in total: 20 minutes to prepare and 40 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of small potatoes?
- Sweet potato, same weight (sweeter, cooks a little faster).
- What can I use instead of sweet potatoes?
- Sweet potato, same weight (sweeter, cooks a little faster).
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