Fennel stew

Gran Canaria midland stew with fennel, beans, potatoes, onion, garlic and oil.

Fennel stew
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History and origin

RENC places it in the midlands of Gran Canaria and records that the recipe was provided by a woman born in San Mateo. Its likely origin lies in domestic inland cooking using local fennel plants.

Cultural context

The source describes washing and chopping the whole fennel plant, cooking the beans and letting the stew rest before eating.

Documented ingredients

  • Fennel, beans and potatoes
  • Onion, garlic, oil and salt

Documented preparation

  1. Chop the whole fennel plant and onion; soak the beans overnight.
  2. Boil the beans with fennel and add a garlic and onion sofrito.
  3. Add potatoes, salt, let it thicken and rest before serving.

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