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SANCOCHO (TRADITIONAL CANARY ISLAND DISH)

Escrito por Equipo EditorialRevisado por Walter C

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SANCOCHO (TRADITIONAL CANARY ISLAND DISH)

SANCOCHO (TRADITIONAL CANARY ISLAND DISH). Alimento Base: Wreckfish, The salted wreckfish or grouper has to be soaked for at least a day, changing the water 2 or 3 times, and desalting it in a cold environment. Place the thickly-cut potatoes and...
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Tiempo de preparación 30 minutos
Tiempo Total 30 minutos
Raciones: 4 comensales
Plato: Wreckfish
Cocina: Spain
Ingredients Method

Ingredientes
  

  • 1 kg of salted wreckfish or grouper
  • 1 kg of potatoes
  • 1/2 kg of yellow sweet potatoes
  • For the 'pella' or dough:
  • Roasted maize meal
  • Salt
  • Sugar
  • Water
  • 'Mojo picón' spicy Canary Island sauce:
  • 1 head of garlic
  • Cumin
  • Paprika
  • 1 ripe tomato
  • 1 hot pepper
  • Salt
  • Oil
  • Vinegar
  • Water

Method
 

  1. Preparation
  2. The salted wreckfish or grouper has to be soaked for at least a day, changing the water 2 or 3 times, and desalting it in a cold environment.
  3. Place the thickly-cut potatoes and sweet potatoes and the desalted fish in a pan with water.
  4. Cook everything on a good flame and then drain the water and put to one side.