Tag: fish

Lagunero Sardine Sandwiches

Posted on by

Canarian Recipes: Bocadillos De Sardinas

A Classic of San Cristóbal de La Laguna, this traditional dish is particularly popular during Holy Week, offering a straightforward yet authentic taste of Lent.

Ingredients 

1–2 sandwiches

  • 1 can of sardines (preferably in olive oil)
  • 1 crusty baton (bread)
  • 1 clove of garlic
  • Fresh parsley, herbs (or dried if necessary)
  • A splash of the oil from the can
  • Halved or Sliced tomato (optional)
  • Green mojo sauce or red mojo sauce (highly recommended)
  • Salt (a small amount, as the sardines are already salty)

Method

  1. Open the can and drain a little oil (save some for later).
  2. Leave the sardines whole (more traditional) or slightly flake them
  3. Pound or mix together: Garlic, Parsley, A bit of the oil from the can
  4. Open the bread
  5. Spread a bit of oil or mojo
  6. Add the sardines
  7. Top with the garlic mixture
  8. Optionally, add the tomato and a splash of mojo

Tips

Lightly warm the bread – enhances the flavor
Red mojo = stronger / Green mojo = fresher
A few drops of lemon add an incredible touch
If you prefer, add thinly sliced onion (not traditional, but delicious)

Cod with Tomato

Posted on by

Canarian Recipes: Bacalao con Tomate

This dish stands out for its simplicity and flavor: the salty touch of the cod is combined with the sweetness and acidity of the tomato, creating a homemade, comforting recipe that is very typical throughout the Canary Islands as well as Spain.

Ingredients 

4 servings

  • 4 fillets of desalted cod
  • 500g of crushed tomatoes (fresh or canned)
  • 1 onion
  • 2 cloves of garlic
  • 1 green pepper (optional)
  • flour (for light coating)
  • extra virgin olive oil
  • salt (carefully)
  • sugar (a pinch, optional for acidity)

With Capers & Anchovies

  • 4 Anchovy Fillets
  • 50 g Capers
  • Lemon Zest

Method

  1. Dry the fillets well and lightly coat them in flour.
  2. Fry them in hot oil (just sear them, don’t cook them completely).
  3. Set aside.
  4. Sauté the chopped onion, garlic, and bell pepper in olive oil.
  5. Add the crushed tomatoes and chopped anchovies, capers if using.
  6. Cook over medium heat for 15–20 minutes.
  7. Add a pinch of sugar if it’s too acidic.
  8. Add the cod to the sauce.
  9. Cook over low heat for about 10 more minute.
  10. Dress with lemon zest and fresh herbs to serve.

Tips

If using salted cod, soak it in cold water for 24–48 hours (changing the water occasionally).
You can add bay leaf or paprika for extra flavor.
Serve with green beans, bread or potatoes.

Chickpeas with Cod

Posted on by

Canarian Recipes: Garbanzos con Bacalao

Chickpeas with cod is one of the most representative dishes of traditional Canariancuisine. Its origins are closely linked to Holy Week, a time when, due to religious tradition, the consumption of meat is avoided.

Ingredients 

4 servings

  • 400 g of chickpeas (soaked the night before)
  • 300 g of desalted cod (in pieces)
  • 1 bunch of fresh spinach
  • 1 onion
  • 2 cloves of garlic
  • 1 bay leaf
  • 1 teaspoon of sweet paprika
  • 1 ripe tomato (or 200 g of crushed tomato)
  • 2 boiled eggs (optional, but very typical)
  • Extra virgin olive oil
  • Salt and pepper

Method

  1. Drain the chickpeas and cook them in water with bay leaf for 1–2 hours (or in a pressure cooker for about 30 minutes).

  2. In a saucepan, sauté the chopped onion and garlic. Add the crushed tomato and cook for a few minutes. Stir in the paprika (remove from heat momentarily to prevent burning).

  3. Add the cooked chickpeas along with some of their broth. Incorporate the cod pieces and cook for 5–10 minutes.

  4. Add the spinach and cook until wilted.

  5. Adjust seasoning with salt (be cautious, as cod is already salty). Serve topped with chopped boiled eggs.

 

Fish Churros

Posted on by

Canarian Recipes: Churros de Pescado

Resembling small fried fish fingers, churros de pescado are a popular Canarian tapa featuring strips of white fish (like cod or hake) marinated in garlic, lemon, and parsley, then coated in a fluffy beer-based batter and deep-fried until crispy. 

Ingredients 

4 servings

  • 8 White Fish Fillets(fingers)  eg Hake
  • 4 tbsp Flour
  • 100ml Milk
  • 1 Egg
  • 150ml Beer
  • Lemon for juice
  • Parsley, chopped
  • Sea salt
  • Olive oil

Method

  1. First, we salt the fish, drizzle it with lemon juice, and sprinkle it lightly with parsley. We set it aside for a couple of hours.
    Alternative: The day before, soak the fish in a bowl with milk and 2-3 crushed and peeled garlic cloves. Before cooking, dry it well.

  2. To prepare the batter, we put about four tablespoons of flour, the same amount of milk, a beaten egg, and a glass of beer into a bowl.

  3. The dough is worked, more or less, until we have a mixture that is thicker rather than thin.

  4. Before frying, we place a plate with flour, coat the fish in it, then in the batter, and into the hot oil,  medium heat so that it cooks inside and out without getting burnt.

Presentation:

Enjoy them with a good aioli, mayonnaise, mojo sauce or German Potato Salad

 

Salmon and Avocado Tartare

Posted on by

Salmon and avocado tartare is a fresh, elegant dish bursting with flavour, making it perfect as a starter or light meal. It combines the silky texture and character of high-quality raw salmon with the creaminess of avocado, enhanced by citrus notes and a delicate dressing that amplifies the flavours without masking them. Ideal for special occasions or for those who appreciate healthy, modern, and visually appealing cuisine.

Ingredients

  • Salmon
  • Avocado
  • Pickled spring onions
  • 2 tablespoons soy sauce
  • Juice of 2 lemons
  • 1 tablespoon lemon zest
  • 4 tablespoons olive oil
  • Onion

Instructions

  1. Dice the salmon into small cubes.
  2. Finely chop the onion.
  3. Combine both ingredients in a bowl and add the lemon juice, lemon zest, soy sauce, and olive oil. A
  4. Allow to marinate for 10 minutes.
  5. Dice the avocado into small cubes.
  6. Assemble and garnish with chives.
  7. Season with salt and pepper, and let it rest for 10–15 minutes to allow the flavours to meld.
  8. Allow to sit for a few minutes before serving as it enhances the overall taste.

 

Cod in Pil-Pil Sauce

Posted on by

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 Baked Sardines

Posted on by

Canarian Recipes: Sardinas al Horno

Canarian baked sardines are a simple, nutritious Canary Islands specialty featuring fresh sardines, typically seasoned with coarse sea salt, olive oil, garlic, lemon, and sometimes parsley or potatoes.

For 4 people

  • 1 kg fresh, cleaned sardines
  • 3–4 cloves of garlic
  • 1 bunch of parsley
  • 2 lemons
  • Extra virgin olive oil
  • Coarse or fine salt
  • Pepper (optional)
  • A splash of white wine (optional)

Instructions

  1. Preheat the oven to 200 °C (fan and conventional).
  2. Arrange the sardines in a baking dish, laying them out flat. Sprinkle lightly with salt.
  3. Finely chop the garlic and parsley and sprinkle them over the sardines.
  4. Drizzle a generous amount of olive oil and, if desired, add a splash of white wine.
  5. Slice one lemon and place the slices on top of the sardines. With the other lemon, squeeze some juice over them.
  6. Bake for about 10–15 minutes, depending on the size of the sardines, until they are cooked through and slightly golden.
  7. Serve immediately, with additional lemon on the side to taste.

Ideal Accompaniments
Crispy bread for soaking up the juice
A simple salad of tomatoes and onions
Wrinkled potatoes

 

 

Canarian Baked Hake with Vegetables

Posted on by

Canarian Recipes: Merluza al horno con verduras

For 4 people
* 4 fillets or slices of hake
* 2 medium potatoes
* 1 large onion
* 1 green pepper (optional)
* 1 red pepper (optional)
* 1 courgette or carrot (optional)
* 2–3 cloves of garlic
* Extra virgin olive oil
* Salt and pepper
* White wine or fish stock (½ glass)
* Lemon or parsley (optional)
* Sweet paprika or Provençal herbs (optional)

Instructions

1. Preheat the oven to 180 °C (top and bottom heat).
2. Peel and slice the potatoes thinly. Cut the onion into julienne strips and the peppers/courgette into strips.
3. Place the vegetables in an oven dish, season with salt and pepper, and add a generous drizzle of oil.
4. Bake for 20–25 minutes until they are nearly tender (you can cover with foil).
5. Season the fish with salt and pepper and place it on top of the vegetables. Add the sliced garlic and pour over the wine or stock.
6. Bake for 12–15 minutes (depending on thickness). Optionally, grill for 2–3 minutes at the end.
7. Finish with chopped parsley or a few drops of lemon before serving.

Tuna Salad (Quick and Healthy)

Posted on by

10-minute Mediterranean tuna salad without mayo! The tuna salad itself uses just the five ingredients (tuna, tomato, onion, boiled egg and lettuce) plus a quick light dressing.

Ingredients (serves 1–2)

  • 1 can of natural tuna (drained)
  • 1 large tomato or cherry tomatoes
  • ½ onion (optional)
  • 1 boiled egg (optional)
  • Green leaves (lettuce, spinach, or rocket)
  • Extra virgin olive oil
  • Lemon or vinegar
  • Salt and pepper

Instructions

  1. Wash and chop the tomato and onion.
  2. Place the green leaves in a bowl.
  3. Add the flaked tuna and diced egg.
  4. Dress with oil, lemon/vinegar, salt, and pepper.
  5. Toss and serve.

Salted Fish with Sweet Potatoes

Posted on by

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.