The Canarian fish broth is one of the most traditional recipes in the entire archipelago, and that is that the quality and variety of its products allow to make exceptional dishes like this. Although at first glance it may seem a complex process, the truth is a simple recipe, which requires time for the ingredients to combine all their flavors, but that barely presents difficulties. On the other hand, it is typical of the islands to serve the soup of Fish accompanied by the well -known scalded gofio, a dish that we also show so you can prepare a complete menu. So, do not think about it anymore, stay in recipes and discover with us how to make fish in the style of Gran Canaria, as well as the recipe of the Canarian scalded gofio, it will surprise you how easy they are!
| 🚻 8 Diners | 🕘 1h 30m | 🍵 Main Dictation | 🤯 Low Disturbance |
| Ingredients to make fish in the style of Gran Canaria: |
| 2 whole fish of 1 kg each 2 pieces of large onions 3 pieces of tomatoes or a crushed tomato can Peadas peeled and cut into two 5 cloves of garlic 1 pinch of parsley 1 pinch of spicy green pepper 1 jet of vinegar 1 pinch of paprika 1 jet of oil 1 pinch of salt |
| ADDITIONAL CHARACTERISTICS: Cheap cost |
Ingredients to make fish in the style of Gran Canaria:
1. To start preparing the Canarian fish broth, we take a cauldron with oil and put it to heat. Once hot, I fry the chopped onion, chopped green pepper and the tomato also chopped. Apart, in a mortar we crush the garlic peeled with the eaten, the cylneatr, the salt and the paprika. Then, we add this chopped to the onion sofrito.
2. We mix everything well and add the peeled potatoes and cut in half. We revolve to integrate the ingredients and add twice the water. That is, we pour water to cover the potatoes completely and add the same amount of water again.
3. Then, to continue with the fish broth recipe in the style of Gran Canaria, we add the heads of the fish, a little coloring and salt, and let us cook over low heat once the first boil is reached, decreasing the temperature progressively not to reduce it suddenly. For the elaboration of the Canarian -style fish soup you can use mere or any other rock fish that is liked.
4. When we observe that the potatoes are almost made, we add the fish cut into slices and let cook until it is well stewed. We prove the Canarian fish broth before to rectify the taste with salt and coriander if necessary.
5. When the Canarian-style fish broth is ready, it is removed from heat. To serve it, you can strain the broth and make a soup only with the broth, slices of bread from the previous day and a little peppermint, or prepare the typical Canarian scalded gofio. To do this, about 250 grams of gofio must be mixed with a liter of hot fish broth and some peppermint sheets. It is very important not to stop beat that cereals have been roasted but not sifted.
6. In addition to preparing the Canarian-style fish soup and the scalded gofio, it is also a tradition to accompany the fish with a delicious green mojo. To make it, we must make a mashed with about 6-7 peeled garlic cloves, parsley, spicy green pepper, cumin and salt. Once these ingredients are linked, we add some oil and vinegar to taste, while mixing so that the Canarian green mojo is perfect.
7. Now that we have all the elaborations ready, we can serve the dishes! In general, the fish with the potatoes is usually served in a tray, the spicy green mojo in a separate salsera so that each diner adds the amount he wants, the scheduled gofio also in his own source and, if we feel like enjoying the broth of fish in the style of Gran Canaria we can taste it by soup with bread and peppermint, or serving it with pieces of potatoes and fish slices. As you can see, this traditional broth is used to make multiple recipes, so we recommend you make a good amount to take advantage of until the last drop. And if you want to meet other Canary Recipes, do not miss the following ideas:- Baked Canarian cheese
– Wriss potatoes with Mojo Picón
