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Cod in Pil-Pil Sauce

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Canarian Recipes: Bacalao al pil-pil

Cod al pil-pil is a traditional dish originally from the Basque Country made with cod, olive oil, garlic and chilli. It is famous because the sauce is formed by emulsifying the natural gelatin of the cod with the oil, without adding flour or cream.

For 4 people

  • 4 cod fillets 
  • 200–250 ml olive oil
  • 3–4 garlic cloves
  • 1 dried chili pepper
  • Salt

Instructions

  1. Slice the garlic.
  2. Heat the oil over medium heat and sauté the garlic and chili pepper until golden brown.
  3. Remove the garlic and chili pepper and set aside.
  4. Place the cod in the same oil, skin-side up.
  5. Cook over low heat for about 4–5 minutes.
  6. Remove the cod and let the oil cool slightly.
  7. Swirl the pan or use a strainer to emulsify the oil with the cod juices until the sauce thickens.
  8. Return the cod to the pan.
  9. Add the garlic and chili pepper on top.

Tip:
The oil shouldn’t be too hot, or the sauce won’t emulsify.

 

Canarian Cachopos

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Cachopo is one of the most characteristic beef dishes of Asturian cuisine, although its consumption has now spread throughout Spain and the Canaries. It consists of two thin beef fillets stuffed with cheese, ham or even vegetables, coated in breadcrumbs, and fried in hot oil.

Often served with chips as a main meal or can be sliced and served as a tapa.

Ingredients

  • 2 thin steaks of approx. 150g each
  • 50g of sliced ​​Serrano ham
  • 50g of sliced ​​cheese
  • 3 or 4 small mushrooms sliced (optional)
  • Flour
  • 1 medium egg
  • Breadcrumbs
  • Frying oil
  • Salt and pepper

Instructions

  1. If using mushrooms, fry lightly in butter or oil and set aside.
  2. Heat plenty of oil in a frying pan.
  3. Place the steaks on a board and flatten them.
  4. Spread the mushrooms, ham and cheese slices over one of the fillets and place the second fillet on top so that they fit together.
  5. Roll the cachopo in a plate of flour.
  6. Dip the cachopo in the beaten egg.
  7. Coat the cachopo in breadcrumbs and set aside.
  8. Fry the cachopo in the hot oil and let it cook for approximately 5 minutes, turning it over when half way.
  9. Remove the cachopo and let it rest briefly on a plate with kitchen paper to absorb the excess oil.

Turkey and Brie Stuffed Potatoes

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Tips & Variations

Use Reblochon Cheese if you can get, instead of Brie.
You can cook the potatoes the day before.
Replace the smoked turkey with Roast Chicken, or Mild Chorizo for a spicier version.
Hide a small cube of Blue Cheese in the center of each potato before baking.
 

Pure comfort on a plate: creamy in the center, crispy on top, and irresistibly savory thanks to the melted cheese and smoky turkey cubes. Perfect for a warm, satisfying meal, they combine tender potato, rich cheese, and delicate smoky notes for a dish that is both rustic and refined.

Ingredients

  • 4 large potatoes
  • 150 g Brie (with or without the rind, as you prefer)
  • 100g of blue cheese (optional)
  • 100 g smoked turkey cubes (or roast chicken)
  • 1 small onion (about 50 g), finely chopped
  • 100 ml thick crème fraîche
  • 20 g butter
  •  A pinch of salt
  •  A pinch of pepper
  • 1 tablespoon chopped fresh parsley or other herbs

Method

Preheat your oven to 200°C (392°F)

  1. Begin by thoroughly washing the potatoes, especially if you plan to keep the skin on for eating.
  2. Place them whole in a large pot of salted boiling water.
  3. Cook for about 25 minutes, or until a knife slides in easily without breaking them apart.
  4. Drain and let cool for a few minutes until they are comfortable to handle.
  5. Slice each potato in half lengthwise.
  6. Using a spoon, carefully scoop out the center, leaving a 1 cm (½ inch) border to maintain structure.
  7. Place the scooped-out potato flesh into a bowl and mash it lightly with a fork.
  8. Melt the butter in a pan over low heat and add the finely chopped onion .
  9. Cook for 3–4 minutes, until soft and translucent.
  10. Add the smoked turkey cubes and sauté briefly so they release their aroma and lightly brown.
  11. Stir in the mashed potato flesh to combine everything into a uniform mixture.
  12. Cut the Brie into small chunks and add them to the warm mixture along with the crème fraîche.
  13. Let everything melt gently until you obtain a creamy, rich, cheese-infused filling.
  14. Season lightly with salt and freshly ground pepper.
  15. Fill each potato shell generously with the mixture, packing it in slightly to create a rounded, appetizing shape.
  16. Push a tsp pf blue cheese into the middle, if using.
  17. Arrange the stuffed potatoes on a baking dish.
  18. Bake for about 15 minutes until the tops are golden, bubbling, and lightly crispy.
  19. Remove the potatoes from the oven and sprinkle with chopped fresh herbs.

Serve hot as a main course with a green salad or alongside grilled meat or roasted vegetables.

Spinach with Béchamel and Baked Cheese

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Valued in healthy eating, Swiss chard is rich in vitamins A, C, and K, as well as minerals like iron, magnesium, and potassium. It is also low in calories, making it a popular choice for balanced diets.

Swiss chard is a highly nutritious and versatile leafy green vegetable. It belongs to the Chenopodiaceae family, the same family as beetroot. Swiss chard is characterised by its large green leaves and thick stems that can be white, yellow, or reddish.

Ingredients

  • 1 bunch of fresh Swiss chard, rainbow or ruby chard
  • 2 cloves of garlic
  • 2 tablespoons of olive oil
  • 1/2 teaspoon finely grated lemon zest(optional)
  • Salt to taste
  • Pepper (optional)

Method

  1. Rinse the Swiss chard thoroughly to remove any dirt.
  2. Thick stems discarded, inner ribs removed, cut into 2-inch lengths, leaves cut into 2-inch ribbons
  3. Bring a pot of salted water to a boil and cook the Swiss chard for 5–7 minutes.
  4. Drain well to eliminate excess water.
  5. In a frying pan, heat the olive oil and sauté the chopped garlic until golden.
  6. Add the drained Swiss chard and sauté for 3–4 minutes.
  7. Season with salt and pepper to taste and serve warm.

Variation

You can add hard-boiled eggs, cooked potatoes, or chickpeas to make this dish more substantial.

Creamy Cauliflower and Leek Soup

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A smooth, light, and easily digestible soup, perfect for dinner or as a starter. It has a delicate flavour and remains creamy even without the addition of cream. The soup tastes great served with a side of bread .

Ingredients
(Serves 4)

  • 1 medium cauliflower
  • 1 large leek (whites only)
  • 1 medium potato (optional, for extra creaminess)
  • 700–800 ml of vegetable stock or water
  • 2 tablespoons of olive oil
  • Salt to taste
  • Black pepper (optional)

Optional for Serving

  • A drizzle of extra virgin olive oil
  • Croutons
  • Seeds or chives

Method

  1. Separate the cauliflower into florets.
  2. Clean the leek thoroughly and slice it.
  3. Peel and chop the potato.
  4. In a pot, add the olive oil and sauté the leek over medium heat for 5 minutes until tender (without browning).
  5. Incorporate the cauliflower and potato. Cover with the stock.
  6. Simmer for 15–20 minutes until the cauliflower is very tender.
  7. Blend everything until you achieve a smooth consistency.
  8. Adjust with salt and pepper.
  9. If the soup is too thick, add a little more stock or warm water.

 

Tip for Extra Smoothness
Pass the soup through a fine sieve after blending for a restaurant-style texture.

Sautéed Spinach with Garlic

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Spinach is a highly nutritious and versatile vegetable known for its mild flavour and excellent source of vitamins, minerals, and fibre, making it an ideal choice for a healthy diet. 

Ingredients

For 2–3 persons:

  • 400–500 g of fresh spinach (or 300 g frozen)
  • 2–3 cloves of garlic
  • Small red pepper chopped (optional)
  • 2 tablespoons of olive oil
  • Salt to taste
  • Black pepper (optional)
  • A splash of lemon (optional)
  • Optional: a splash of lemon or grated cheese

Method

1. Rinse the spinach if fresh and drain well.

2. Slice the garlic thinly.

3. Heat the olive oil in a pan over medium heat.

4. Add the garlic and lightly golden it (without burning).

5. Add red pepper if using, sauté 2–3 minutes, stirring.

6. Gradually incorporate the spinach; it will reduce significantly while cooking.

7. Sauté for 3–5 minutes, stirring.

8. Add salt, pepper, and a few drops of lemon if desired.

Serving Suggestions

– As a side dish for meat or fish.
– Topped with a fried or poached egg.
– Mixed with chickpeas for a more substantial dish.

Tips
– Toasted pine nuts
– Raisins
– A sprinkle of sweet paprika.

Roasted Cauliflower with Garlic and Paprika

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One of the tastiest and simplest ways to prepare cauliflower is by roasting it. It turns golden, crisp on the outside, and extremely tender on the inside. It is well-known for its high content of vitamins, fiber, and antioxidants. 

Ingredients

  • 1 large cauliflower

  • 3 tablespoons of olive oil

  • 2 cloves of garlic, minced

  • 1 teaspoon of sweet paprika (or hot if preferred)

  • Salt to taste

  • Black pepper

     

    Optional: a splash of lemon or grated cheese

Method

Preheat the oven to 200 °C.

  1. Cut the cauliflower into medium-sized florets.
  2. In a bowl, mix:
       olive oil
       minced garlic
       paprika
       salt and pepper
  3. Toss the cauliflower in this mixture to ensure it is well coated.
  4. Place it on a baking tray without overcrowding.
  5. Roast for 20–25 minutes, until golden and slightly crisp.
  6. Optional: add a few drops of lemon or some grated cheese at the end.

Serving Suggestions 
   As a side dish for meat or fish.
   With yoghurt and lemon sauce.
   Mixed with rice or quinoa for a complete meal.

Sautéed Green Asparagus with Garlic and Lemon

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The combination of golden garlic and the citrus touch of lemon enhances its natural flavour without overpowering it, resulting in a dish that is light yet aromatic. This quick preparation is perfect as a healthy side or even as the star of a light meal.

Ingredients

  • 1 bunch of green asparagus
  • 2 cloves of garlic
  • Extra virgin olive oil
  • Juice and zest of ½ lemon
  • Salt and pepper

Method

  1. Wash and trim the tough ends of the asparagus.
  2. Sauté in hot oil for 5–7 minutes.
  3. Add chopped garlic towards the end to prevent burning.
  4. Incorporate the lemon zest and juice, season with salt and pepper, and serve.

Perfect as a side dish or top with a poached egg.

Artichoke Tortilla

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Canarian Recipes: Tortilla de Alcachofas

Ideal for a light dinner or tapas. Can be served as an appetizer, main course, or even as part of a light meal alongside a salad.

Ingredients:

  • 3–4 artichokes
  • 4 eggs
  • ½ onion (optional)
  • Olive oil
  • Salt

Preparation

  1. Clean and slice the artichokes.

  2. Sauté them with the onion until tender.

  3. Beat the eggs with salt and mix them with the artichokes.

  4. Cook in a frying pan on both sides until set.

Strawberry Sorbet

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Strawberry sorbet is a refreshing, light dessert bursting with flavour, renowned for its fruity intensity and smooth texture.

Ingredients

(Serves 4)

  • 500 g ripe strawberries
  • 120 g sugar (adjust to taste)
  • 120 ml water
  • 1 tablespoon lemon juice

Instructions

  1. Wash and hull the strawberries, removing the stems

  2. Make a syrup: heat the water with the sugar until dissolved, then allow to cool.

  3. Blend the strawberries with the lemon juice and cooled syrup until you have a smooth purée.

  4. Strain if a smoother texture is desired.

  5. Freeze the mixture in a wide container for 3–4 hours, stirring every 30–45 minutes to prevent large ice crystals from forming.

Tips
Add a few mint leaves for a refreshing twist.

Substitute some of the sugar with honey or a sweetener if preferred.

For a more intense flavour, add a small splash of liqueur (optional).