Canarian sancocho

Desalted salted fish with potatoes, sweet potato, mojo and gofio pella; documented in general, Majorero and seafood recipe books.

Canarian sancocho
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History and origin

Sancocho points to a maritime and preservation-based origin: salted fish desalted before cooking. Gofio pella and mojo make it a bridge between rural pantry and coastal cooking.

Cultural context

A la carta records versions with dried wreckfish, potatoes, sweet potatoes, mojo, salad and gofio pella; the Majorero guide also documents Canarian sancocho in Fuerteventura.

Documented ingredients

  • 1 kg salted fish, such as wreckfish
  • 1 kg potatoes
  • 1 kg sweet potatoes
  • Red mojo
  • Gofio and warm water for the pella

Documented preparation

  1. Desalt the fish from the previous night or with extended water changes.
  2. Peel the potatoes and sweet potatoes, cut the fish into pieces and boil everything together until cooked.
  3. Knead the gofio with warm water into a pella, cut into portions and serve with red mojo.

Traceability sources