Chickpeas with fish

Fuerteventura stew with salted fish or leftover sancocho fish, chickpeas, sofrito, white wine and diced fried potatoes.

Chickpeas with fish
Download original image

Generated photorealistic image of chickpeas with fish.Canarias Historia / ChatGPTImagen generada para uso editorial

History and origin

The Fuerteventura recipe book places it next to sancocho: a resourceful dish turning desalted fish, chickpeas and potatoes into a complete meal.

Cultural context

The source instructs soaking fish and chickpeas, flaking the cooked fish and finishing it with sofrito, spices, wine and fried potatoes.

Documented ingredients

  • Salted fish or leftover sancocho fish
  • Chickpeas, green pepper, red pepper, onion and tomato
  • Garlic, saffron, thyme, bay leaf, paprika, white wine and potatoes

Documented preparation

  1. Desalt the fish and soak the chickpeas overnight.
  2. Cook fish and chickpeas separately; prepare a vegetable sofrito.
  3. Combine flaked fish, chickpeas, spices and wine; stew and finish with diced fried potatoes.

Traceability sources