Parrotfish and crabs with wrinkled potatoes

A Valle de Guerra recipe with parrotfish, crabs, potatoes and mojo picon.

Parrotfish and crabs with wrinkled potatoes
Download original image

Generated photorealistic image of parrotfish and crabs with wrinkled potatoes.Canarias Historia / ChatGPTImagen generada para uso editorial

History and origin

The Tenerife recipe is documented in Valle de Guerra and preserves a coastal cooking logic: fish and crab cooked together, potatoes as the base and mojo picon as the finish.

Cultural context

Entre Olas includes the recipe in the Tenerife section and attributes it to Maria Dolores Jorge Gonzalez, "Lola".

Documented ingredients

  • Parrotfish and crabs
  • Potatoes and seawater
  • Garlic, peppers, oil and vinegar for mojo picon

Documented preparation

  1. Boil the crabs and reserve them with some cooking water.
  2. Clean the parrotfish, cook the potatoes and add crabs, fish and salted water.
  3. Cook for 15-20 minutes, drain and serve with mojo picon.

Traceability sources