La Gomera fish casserole

White-fish casserole with onion, sweet pepper, garlic, herbs, potatoes or sweet potatoes and gofio.

La Gomera fish casserole
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History and origin

This casserole comes from the seafaring repertoire of San Sebastian de La Gomera and shows pot cooking: local fish, simple seasonings and tubers to extend the broth.

Cultural context

Entre Olas attributes it to Alicia Morales Campos and lists white fish such as bocinegro, pargo, cabrilla or medregal.

Documented ingredients

  • White fish in large pieces
  • Oil, onion, sweet pepper, garlic, bay leaf, oregano and thyme
  • Potatoes or sweet potatoes and gofio

Documented preparation

  1. Lightly brown the fish in oil and reserve.
  2. Saute onion, pepper, garlic and herbs; cover with water and add potatoes or sweet potatoes.
  3. When half cooked, add the fish and finish the stew.

Traceability sources