Entree: Spain – Canary Islands – Sancocho Canario (Hearty Canary Islands salt-cod and root vegetable stew)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 30 min

Total 1 hr

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (450 g) salt cod (salted cod), rinsed
- 1.5 lb (700 g) waxy potatoes, peeled and cut into large chunks
- 1 lb (450 g) sweet potatoes (batata), peeled and cut into large chunks
- 1 medium onion, approx. 6 oz (170 g), chopped
- 2 cloves garlic, minced
- 1 red bell pepper, approx. 6 oz (170 g), sliced (optional)
- 2 tbsp (30 ml) olive oil
- 4 cups (960 ml) water or fish stock
- 1 bay leaf
- 1 tsp (2 g) sweet smoked paprika (pimentón)
- Freshly ground black pepper to taste
- Fresh parsley, chopped, for garnish
- For mojo verde:
  - 1/4 cup (60 ml) olive oil
  - 1 cup (240 ml) packed fresh cilantro or flat-leaf parsley, approx. 7/8 oz (25 g)
  - 2 cloves garlic
  - 1 tbsp (15 ml) red wine vinegar
  - 1/2 tsp (3 g) coarse salt
  - 1/8 tsp (0.5 g) ground cumin (optional)
  - 1–2 tbsp (15–30 ml) water to loosen

Show original ingredient measurements

- 1 lb (450 g) salt cod (salted cod), rinsed
- 1.5 lb (700 g) waxy potatoes, peeled and cut into large chunks
- 1 lb (450 g) sweet potatoes (batata), peeled and cut into large chunks
- 1 medium onion, approx. 6 oz (170 g), chopped
- 2 cloves garlic, minced
- 1 red bell pepper, approx. 6 oz (170 g), sliced (optional)
- 2 tbsp (30 ml) olive oil
- 4 cups (960 ml) water or fish stock
- 1 bay leaf
- 1 tsp (2 g) sweet smoked paprika (pimentón)
- Freshly ground black pepper to taste
- Fresh parsley, chopped, for garnish
- For mojo verde:
  - 1/4 cup (60 ml) olive oil
  - 1 cup packed fresh cilantro or flat-leaf parsley, approx. 25 g
  - 2 cloves garlic
  - 1 tbsp (15 ml) red wine vinegar
  - 1/2 tsp (3 g) coarse salt
  - 1/8 tsp (0.5 g) ground cumin (optional)
  - 1–2 tbsp (15–30 ml) water to loosen

Instructions

1. Desalt the salt cod: rinse the fillet, place in a bowl, cover with cold water and refrigerate 24 hours, changing the water 2–3 times. After soaking, drain, remove skin and bones, and cut into 1–1.5 in (2.5–3.8 cm) pieces.
2. In a large pot heat 2 tbsp (30 ml) olive oil over medium heat. Add chopped onion and minced garlic and sweat until translucent, about 4–5 minutes.
3. Add 4 cups (960 ml) water or fish stock, bay leaf, and smoked paprika. Bring to a gentle boil.
4. Add the potato and sweet potato chunks and simmer 10–12 minutes, until they begin to soften.
5. Add the drained salt-cod pieces and sliced red pepper (if using). Simmer 8–10 more minutes until the cod flakes easily and the vegetables are tender. Taste and adjust pepper; be cautious with salt since cod is desalinated but may retain some salt.
6. Meanwhile make the mojo verde: combine 1 cup (approx. 25 g) cilantro or parsley, 2 garlic cloves, 1/4 cup (60 ml) olive oil, 1 tbsp (15 ml) red wine vinegar, 1/2 tsp (3 g) salt, and cumin in a blender or mortar and pestle. Blend to a loose sauce, adding 1–2 tbsp (15–30 ml) water if needed to reach a drizzleable consistency.
7. Serve the sancocho hot in bowls, spoon mojo verde over each portion and garnish with chopped parsley. Traditionally serve with boiled potatoes or gofio on the side if desired.