One of the great seafood stews mainly due to the use of herbs and spices that do not disguise but rather enhance the taste of the main ingredients. Its combination with the islands’ excellent potatoes help make it one of the best dishes on the Canary Islands.
2 kg of fish cut in slices, with heads (you can use grouper, red snapper, etc)
2 kg of potatoes
1 large onion
3 large tomatoes
Coriander small stem
Parsley small bunch
1 tablespoon of paprika
3 cloves of garlic
A little saffron (or Canarian saffron)
A teaspoon of vinegar
Salt and white pepper
- Season the fish with salt and pepper separating the head and the body.
- In a frying pan, lightly fry the heads. When done, place them in a pan so they are covered with water, add salt and a twig of coriander and boil them for about half an hour. (This is to make a fish stock).
- Fry the rest of the fish in a pan, once done put it to one side to use later.
- Crush two garlic cloves. Peel the tomato, remove the seeds and chop into small pieces, do the same with the onion, the pepper and the parsley.
- Strain the oil and use it to fry the onion and pepper until they are soft. Then add the tomato and parsley.
- When the mixture is ready, add some paprika. Then add to the water where the fish heads are being boiled and leave to boil for another fifteen minutes
- In another large pot put the potatoes – peeled and cut in slices, on top put the pieces of fried fish. Then pour the fish stock on top and check if salt is needed. Put it back on the heat and cook slowly until the potatoes are done
Just before serving, prepare a lightly fried mixture using the crushed garlic, cumin and saffron, which is added to the casserole together with a little food colouring dissolved in a spoonful of vinegar. Keep it simmering for a couple of minutes and then leave it to stand for a while before serving.