Sancocho canario – salt fish with potatoes, sweet potato and mojo

Ingredients for 4 portions

• 4 clovesGarlic, peeled
• to tasteSalt
• 3 mlChili flakes
• 1 tspCumin
• 1 tbspPaprika
• 3 tbspVinegar
• 100 mlOlive oil
• 1 kgPotato
• 2Sweet potatoes
• 700 gDesalted cod, in large pieces

On the side

• 200 gGofio (toasted maize flour)

Method

1. Make the mojo: pound the garlic in a mortar with a pinch of salt, the chilli and cumin to a paste. Stir in the paprika and vinegar, then add the oil a little at a time, stirring, until the sauce thickens. Set aside.
2. Peel the potatoes and sweet potatoes and cut the sweet potatoes into large chunks. Put them in a large pan, cover with water, salt lightly – the fish adds salt too – and bring to the boil.
3. Boil over a medium heat for 15 minutes.
4. Add the fish and cook everything together for another 10 minutes, until the potatoes are tender and the fish flakes apart.
5. Meanwhile, make the pella: put the gofio in a bowl with a pinch of salt and add hot broth from the pan a spoonful at a time, kneading, until you have a firm dough that doesn't stick. Shape it into a log and slice it.
6. Drain and arrange the potatoes, sweet potatoes and fish on a platter. Serve with the mojo spooned over or on the side, and the pella.

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