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Courgette Soup

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Used interchangeably: Courgette, Zucchini, Calabacin, Bougango (more commonly Bubango) in Tenerife refers to a traditional, local variety of squash or marrow (calabacín), a key part of Canarian cuisine.

Canarian Recipes: Sopa de Calabacín

(Serves 2–3)

  • 2 medium courgettes
  • 1 leek or ½ onion
  • 1 small potato (optional, for texture)
  • 1 clove of garlic (optional)
  • 1 tablespoon of extra virgin olive oil
  • Water or vegetable stock
  • Salt to taste
  • Pepper or nutmeg (optional)

Method

  1. Wash and slice the courgettes (you can leave the skin on).
  2. Sauté the leek/onion and garlic in the oil for 2–3 minutes.
  3. Add the courgettes and potato, covering with water or stock.
  4. Cook for 15–20 minutes until tender.
  5. Blend until smooth.
  6. Adjust seasoning and spices to taste.

Options for a Lighter Version

  • Omit the potato (more cleansing)
  • Add ginger or turmeric
  • Use unsalted vegetable stock
  • Finish with a drizzle of lemon juice

Escaldón and Mojo Croquettes with Sea Bass Sashimi

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Canarian Recipes: Croquetas de Escaldón y Mojo con Sashimi de Lubina

Ingredients for Escaldón

  • 1l of fish broth
  • 2 cloves of garlic
  • A sprig of mint
  • 1 onion
  • 500g of gofio

Ingredients for Croquettes

  • 2 sea bass fillets
  • mojo sauce which includes
  • pepper
  • 1 teaspoon of cumin
  • 1 teaspoon of coriander
  • 2 cloves of garlic
  • 1 teaspoon of paprika
  • vinegar
  • sunflower oil
  • Salt

How to prepare Scalded Gofio

  1. We put all the gofio in a bowl and make a small hole in the middle to add the hot broth little by little.
  2. We continue beating while we gradually add the fish stock until we obtain a soft and light dough.
  3. We chop and add the mint. to the mix.
  4. We cut the garlic as we like.
  5. In a frying pan, brown them and set aside.
  6. We add the garlic to the Gofio.
  7. We cut the onion into large pieces and place it around the bowl where the scalded gofio was served.

Make the Croquettes

  1. We make the mojo sauce by blending all the ingredients in a blender.
  2. We add 3 tablespoons of the mojo sauce to the gofio scald and form small, elongated balls, like croquettes.
  3. We make a sea bass carpaccio by slicing it very, very thinly and setting it aside.
  4. Now all that’s left is to plate it.

Presentation:

Place a small, elongated ball of hot, scalded gofio on a small plate, top it with a small fillet of raw sea bass, and garnish with a cilantro or onion leaf.

 

Escalivada Croquettes

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What is escalivada?
Escalivada is a warm or cold dish made with roasted vegetables,  aubergine, red bell pepper, onion and sometimes tomato . Originally, the vegetables were grilled but nowadays they are also oven-baked.

Ingredients:

  • 1 roasted red pepper
  • 1 roasted eggplant
  • 5 or 6 black olives
  • 1 grated onion
  • 2 heaped tbsps of whole wheat flour
  • 1/2 liter of milk
  • Sea salt
  • Extra virgin olive oil
  • 1 egg
  • Breadcrumbs.

Preparation:

  1. In a frying pan, pour a good amount of olive oil and sauté the grated onion.

  2. Next, we will add the flour and lightly coat it with oil.
    We will gradually add the milk as needed, stirring with a whisk to prevent the dough from sticking to the pan.

  3. Add salt to taste and when the dough is almost ready to come away from the pan, add the roasted peppers and eggplant, cut into small squares.

  4. Add the olives, also cut into small pieces.

  5. Continue stirring until the dough pulls away from the pan.

  6. Let the dough cool for a few hours and beat the egg to coat the croquettes.

  7. We will shape them with the spoon and coat them in egg and breadcrumbs.

  8. Fry in plenty of virgin olive oil and serve warm.