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

  • Salted fish, such as wreckfish
  • Potatoes and sweet potatoes
  • Red mojo and gofio pella

Documented preparation

  1. Desalt the fish from the previous night or with extended water changes.
  2. Cook fish, potatoes and sweet potatoes until tender.
  3. Drain well and serve with mojo and gofio pella.

Traceability sources