Canarian Recipes: Pescado Salado con Batatas
This simple Canarian dish consists of stewed grouper or salt cod accompanied by boiled potatoes (optional) and sweet potatoes . It is usually served with red or green mojo sauce.
For 4 people
- 800 g salted fish (such as grouper, corvina, cod, samak)
- 4–6 sweet potatoes, preferably Canary red
- 3–4 potatoes (optional, if you wish to mix)
- Olive oil
- Red mojo or green mojo, optional
Instructions
Desalting the Fish
Rinse the fish under cold water to remove excess salt.
Soak it in fresh water for 24 hours, changing the water 2–3 times.
(If it is particularly salty, it may require up to 36 hours.)
Cooking the Sweet Potatoes
Peel the sweet potatoes and cut them into large chunks.
Boil them in water with a pinch of salt (just a little, as the fish adds salt).
Cook until tender (20–25 minutes).
CAUTION: Do not let them disintegrate.
Cooking the Fish
When the sweet potatoes are nearly ready, place the desalted fish in cold water in another pot.
Turn on the heat and let it boil for only 8–10 minutes.
If boiled for too long, it will become tough.
Serving
Serve the hot fish accompanied by:
boiled sweet potatoes, potatoes (if included), and Canary mojo (either spicy red or coriander green).
You may add a drizzle of olive oil on top.
Traditional Tip
In many households, this dish is accompanied by escaldado gofio, Canarian bread, or a small glass of wine.