Sancocho Canario, or Canarian sancocho, is a typical dish that Canarians prepare and eat on Good Friday. This dish also exists in South America but it is served as a soup or stew there. The Canarian cooking version is more solid and they use salted fish (halibut, sea bass or similar) to make it.
The recipes varies from area to area but the following will give you a good idea of how to make your own. You will need some Canarian ingredients for this, like gofio. What is gofio? Have a look here.
What You Need:
1 kg salted fish
1 kg sweet potatoes
1 kg potatoes
Olive oil, as needed
Sugar, mojo sauce and gofio, to taste
How to Make It:
You need to get the salt off the fish first and this takes twenty four hours. Soak it in water, changing the water every few hours. Keep the final lot of water.
Make a papas arrugadas recipe with the potatoes. Drain them and keep warm.
Peel the sweet potatoes and chop them roughly. Cook them in the salty water from the fish until they are tender, then remove them and keep warm.
Chop the fish roughly and add it to the water. Simmer it for ten minutes.
Knead the gofio with the same water to make a dough. Add some olive oil until it is soft and thick. Add some sugar if you want it sweeter.
Shape the dough into a cylinder and slice it. This does not need to be cooked.
Serve the fish, papas arrugadas, sweet potatoes and sliced gofio with the mojo sauce on the side.
Don’t forget – you will also need a dessert!! May we suggest chocolate eggs? 😛