Canaries Gastronomy, Sancocho de Gran Canaria
Gran Canaria Sancocho, brown meagre or cherne Restaurante Don Quijote
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Sancocho de Gran Canaria

Ingredients:

1 Kg. of salted fishes (preferably brown meagre or cherne), 1 Kg. of big potatoes, 1 Kg. of yam, olive oil, parsley and salt to taste.

Method:

1. Desalt the fish, leaving it to soak for 24 hours. It is convenient to change the water several times.

2. Introduce in a big pot the yams and potatoes without having peeled them but chopped in big dices, cover them with water and put the pot on to heat.

3. When the potatoes and yams are almost ready, introduce the fish already desalted, cut into big pieces and cook it for ten minutes maximum so it does not break up into pieces.

4. Once the ingredients are cooked, strain it all and serve it. This dish is accompanied with red mojo and with pella de gofio.

Sancocho Canario
Papas Arrugadas
Mojo Rojo
Ropa Vieja
Carajacas
Pata Asada
STARTERS
Gofio Escaldao
Potaje de Berros
Rancho Canario
Caldo de Papas
Puchero
Caldo de pescado
Sancocho
Pella de Gofio
Vieja Sancochada
Mojo Verde
Conejo en Salmorejo
Carne de Cabra
Truchas de Batata
Helado con Bienmesabe
Huevos Mole
Tortitas de Platano
Tortitas de Carnaval
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