2 recipes Canarias de salpicón: fish and octopus

The salmagundi It is a dish that is prepared to taste it cold. It is therefore a refreshing dish ideal for the summer menu. It is made in fact with a series of ingredients all cold that are mixed and combined with raw ingredients as is the case of vegetables that carry and others that are previously cooked as fish, roe, octopus, seafood, chicken.

These ingredients are seasoned with oil and vinegar, seasonings or any other flavor of vinaigrette that we prepare.

In Canary Islands the salpicón is a dish that is part of its gastronomic tradition and in this post we provide the ingredients and steps to make 2 different and very rich salpicones. Do you dare to try them ?, they are very easy to prepare.

Fish splash

A trick so that the salpicón we really get rich is to chop very little the vegetables that accompany it and of course, a good vinaigrette, if possible made with good oil, and vinegar of good quality wine. To prepare this recipe we can choose any type of fresh fish.

This recipe for fish salpicón is also used when we have left over fish from the sancocho or fried or baked fish that we have left.

Ingredients for the salpicón:

A small green pepper with a small shape.
A small red pepper with a small shape.
2 onions well chopped.
2 or 3 tomatoes without skin, without seeds and slices.
The fresh sin stewed and shredded, or the leftover fish also crumbled.
A few leaves of chopped parsley for presentation.

Ingredients for the vinaigrette:

Vinegar of wine, a trickle.
Extra virgin olive oil soft.
Coarse salt.
A pinch of ground black pepper.

Preparation of the spatter:

We remove the skin to the onions and wash them. We also wash the two peppers well. We wash the tomatoes, we remove the skin and the seeds. We chop the onions, the two peppers and the tomatoes very well.

We put all these ingredients in a bowl or salad bowl. Mix everything well and add the shredded fish, without skin and without thorns.

Prepare the vinaigrette by mixing well all the ingredients that we have previously provided. We add the vinaigrette over the salpicón and stir to mix everything well. At the time of serving the salpicón we will present it with minced parsley on top.

If you have chosen to prepare the recipe with fresh fish, once the fishmonger has cleaned and scaled it, we should put it to cook. To cook the fish you can follow these steps and tips.

How to cook fish for salpicón

Once we have the clean fish with these ingredients that we facilitate then we can cook it and then we have a rich fish stock with which we can make a rice, a fideuá, a fish soup, a rice soup.

Ingredients:

2 ripe tomatoes, without seeds and without skin.
2 onions without skin and split in two.
Half red pepper
Half green pepper
A bay leaf.
A few grains of black pepper.
A splash of extra virgin olive oil, soft.
Salt.

Elaboration:

In a pot we put the fish, the onions, the peppers, the tomatoes, the pepper, the bay leaf, the salt, the little trickle of oil and water that only covers.
Cook the fish until the fish is tender, about half an hour with soft fire once it starts to boil. When the fish is stewed, put out the fire. With care and with the help of a skimmer we take out the fish and reserve it so that it goes cold.
Next we strain the broth and as we said previously we will reserve it to prepare another meal with the broth. When the fish has cooled we remove the skin, the thorns and crush it to prepare the fish salpicón.

Octopus salmigundi

The Octopus salmigundi It is another traditional dish of the Canary Islands, it is very delicious. If we have bought a fresh octopus we should consider freezing it a few days before so that when it comes to cooking it is more tender, it is a little trick we do here in the Islands.

Once thawed the octopus we will proceed to cook it to prepare the salpicón following these steps.

Ingredients to cook the octopus:

An octopus of a kilo or kilo and a half.
2 onions without skin and split in two.
2 tomatoes without skin and without seeds.
2 garlic cloves without skin
A bay leaf.
Half red pepper
Half green pepper
A stream of vinegar.
Salt.
Water.

Elaboration of the octopus stew:

In a cauldron we put the octopus, the onions, the tomatoes, the peppers, the cloves of garlic, the laurel, the salt, a splash of vinegar and water to cover the octopus.
We cook the octopus and when the water starts to boil we take out the octopus, we keep a few seconds out of the water, we put it back in the water again.
We repeat this operation about three times, then let it cook with soft fire until it is tender. When the octopus is tender, we extinguish the fire, we remove it from the cauldron, we let it cool down.
We combine the stock of octopus, this soup can be used to cook a rice, to make a fideuá, a soup. We can freeze it and have it available for another day. When it is cold we cut the octopus into pieces for the salpicón.

Ingredients to make the vinaigrette:

100 ml. of wine vinegar.
Extra virgin olive oil, soft.
A pinch of ground black pepper.
Coarse salt.

Preparation of the vinaigrette:

In a bowl we mix the vinegar, salt, pepper and oil. Remove with a spoon to bind everything well.

Ingredients for octopus salpicón:

The stewed octopus and troceadito.
2 red onions without skin and cut.
A green pepper cut.
A red pepper cut.
2 tomatoes without skin, without seeds and slices.
Salt.
The vinaigrette we have prepared.
A leaf of minced parsley, to decorate.

Preparation of the spatter:

We cut all the vegetables in a small way. In a bowl or salad bowl we put the diced vegetables, the diced octopus and stir to mix everything well. Next add the vinaigrette we have prepared above.
We remove everything again so that it is well linked. At the time of bringing the octopus salpicón to the table we will present it with a few leaves of parsley sprinkled on top.

The octopus salpicón is ideal to accompany it with some parboiled potatoes, some wrinkled potatoes or simply to taste it like that. ThemesCanary recipes