The Canaries do have a South American influence. Through history there have been many ties between the 2 regions. A popular dish here in Lanzarote amongst the locals is Sancocho which basicaly means stew which has travelled to the latin countries of South America. Its a dish that is varied depending on who is making it and can consist of chicken, beef or fish.
The original sancocho in the Canary Islands used fish as the primary meat, as the country was an archipelago surrounded by water, and most probably had fish as one of their staple foods. The Puerto Rican version of the dish, on the other hand, also uses chicken and beef aside from the fish, probably because of the availability of the meats. Ecuadorians usually make their dish with pork, while the El Salvadorans would cook theirs with cow innards
Normaly the dish is substantial enough to be eaten on its own but it also is complemented with rice or bread
- 1 kg of halibut (sama or lubina is a fish, like halibut) or other white flesh fish
- 400 gr of potatoes
- 3 garlic gloves
- ½ hot fresh pepper (small and hot)
- ½ teaspoon cumin
- 1 tbsp. sweet paprika
- ¼ to ½ cup olive oil
- 2 tbsp vinegar
- Salt (as needed, to taste)
- Peel the potatoes and sliced.
- Cook in a small pan in salt water, wait for the water boiling for 5 minutes, and add the fish and cook for more 5 minutes, until the potatoes are cooked.
- While you cooking, starts the salsa: In a food processor put the garlic gloves, the hot pepper and the cumin.
- Add a pinch of salt, mix well, than add the paprika and vinegar, and incorporate the olive oil, step by step, like you make a mayonnaise.
- Add at the end a little fish stock from your sancocho.
- Serve the pescado, drained in a serving plate with the potatoes around the fish and the salsa on top.