Canarian fish broth

Fish broth with potatoes, tomato, onion, garlic, herbs and a traditional serving style with gofio and green mojo.

Canarian fish broth
Download original image

Generated photorealistic image of Canarian fish broth.Canarias Historia / ChatGPTImagen generada para uso editorial

History and origin

Fish broth belongs to coastal household cooking: one pot uses fish, including the head when preferred, potatoes and broth to produce several parts of a meal.

Cultural context

A la carta documents a version with white seabream and explains that some boiling broth is mixed with gofio to a custard-like texture; the fish and potatoes are served separately with green mojo.

Documented ingredients

  • 1 kg white seabream or another fish in pieces
  • 1 kg potatoes
  • 3 litres water
  • 1 small bunch coriander
  • Onion
  • Tomato
  • Garlic
  • Saffron and salt
  • Oil
  • Gofio to scald with broth
  • Green mojo to serve

Documented preparation

  1. Put potatoes and fish in water; the recipe also recommends using the fish head.
  2. Prepare a sofrito of onion, tomato and garlic with oil, then add it to the pot with coriander, saffron and salt.
  3. Cook until the potatoes are done; serve broth with gofio and the fish and potatoes separately with green mojo.

Traceability sources