Second courses from Gran Canaria

Sancocho

Ingredients: 1 Kg. of salted fishes (preferably brown meagre or cherne), 1 Kg. of big potatoes, 1 Kg. of yam, olive oil, parsley and salt to taste.

Method of preparation:

1. Desalt the fish, leaving it to soak for 24 hours. It is convenient to change the water several times.

2. Introduce in a big pot the yams and potatoes without having peeled them but chopped in big dices, cover them with water and put the pot on to heat.

3. When the potatoes and yams are almost ready, introduce the fish already desalted, cut into big pieces and cook it for ten minutes maximum so it does not break up into pieces.

4. Once the ingredients are cooked, strain it all and serve it.

This dish is accompanied with red mojo and with pella de gofio.

Mojo Verde (Green Mojo)

Ingredients: 1 bulb of garlic, 3 green peppers, 1 teaspoon of cumin grains, 1 bunch of coriander, 4 spoons of vinegar, 15 spoons of olive oil and cooking salt to taste.

Method:

1. Peel and chop up the garlic cloves. Grind them in a mortar along with the cumin grains, the diced peppers, the chopped coriander and the cooking salt until they bind in a soft paste.

2. Finally mix it with the oil, vinegar and a little bit of water until you reach the desired consistency.

This sauce can be kept in good conditions during months in the fridge.

There is another variety of green mojo based on this same recipe but using parsley instead of coriander.  

Source: Grancanaria.com