Canarian Sancocho de Cherne. Recipe from the Canary Islands (sancocho, mojo and gofio pella)

The sancocho It is one of the most known typical dishes of the Canarian cuisine, especially on the island of Gran Canaria. Explained more or less simply, we could define the canary sancocho as a typical dish of the Canary Islands, which is made from salted fish (usually cherne, donkey or croaker), which is accompanied by boiled potatoes, sweet potatoes and mojo (red or green).

In addition to salted fish, this dish is accompanied by other wonderful ingredients, in addition to those already mentioned above, such as the exquisite gofio pella, which consists of a gofio dish kneaded with the fish's own cooking water. It is also common to add a bit of ripe banana.

If you dare to prepare your own sancocho at home, and you want to taste one of the most traditional dishes of the Canarian gastronomy, here is how to make the sancocho, the popular gofio pellet and the mojo with which it is accompanied. We must take into account before making the stew put the soaking fish the day before and make the necessary water changes at least 4 or 5 changes.

Canarian sancocho de cherne recipe


  • One kilo or kilo and a half of salted cherne.
  • 2 onions (to parboil the fish).
  • 3 branches of parsley (to parboil the fish).
  • 700 grams of potatoes.
  • 400 grams of yellow sweet potato.

Ingredients for red mojo:

  • 5 garlic cloves without skin and minced.
  • A teaspoon of sweet pepper.
  • A teaspoon of cumin in grain.
  • A tip of red pepper picona.
  • Extra virgin olive oil, 8 tablespoons.
  • Vinegar of wine, 4 tablespoons.
  • Coarse salt.

Ingredients for the gofio pellet:

  • A glass of broth to cook the fish.
  • Gofio de Millo until thickening and forming the gofio pellet.


  1. Once we have desalted the fish, we remove it from the soak and cut it into medium pieces.
  2. We put water in a cauldron to be heated to parboil the fish.
  3. When the water starts to boil add the fish, onions, parsley and cook for 30 minutes with medium heat.
  4. We remove the fish from the fire, remove the fish from the water and strain the broth.
  5. We discard the onions and the parsley.
  6. We put the strained broth in a cauldron and add the potatoes cut in half and the sweet potato also, we cook with moderate fire.
  7. When the potatoes are almost ready we add the fish and continue cooking until the potatoes are tender.
  8. We remove the cauldron from the fire, and extract the fish, reserve a glass of broth to make the gofio pella.
  9. Next we drain the potatoes and the sweet potato and reserve to make the red or red mojo.

Preparation of the gofio pellet:

  1. In a bowl we put the stock of the parboiled fish that we had reserved.
  2. Next we are adding little by little scoops of gofio and stirring until it thickens.
  3. Once thickened, we will work with our hands until we form a gofio pellet, which can be shaped into bread and cut into wheels to be served individually.

Elaboration of the mojo:

  1. We remove the skin from the garlic cloves, chop them lightly and put them in a mortar.
  2. We remove the seeds to the picona pepper and chop it.
  3. In the mortar, in addition to the garlic we put the red pepper, the cumin, the sweet paprika, some grains of salt and crush everything well.
  4. We add the vinegar, the oil and stir slowly so that the ingredients are well linked.
  5. Next we put the red mojo in a small bowl or gravy boat to take it to the table.

Presentation of the sancocho:

In a large tray we dispose all the parboiled fish, the boiled potatoes, the sweet potato, the gofio pellets, one per person and the mojo in its sauce boat to accompany the sancocho.

We serve the sancocho in individual dishes.

We hope that you are encouraged to prepare some of these recipes and that everyone likes them. ThemesCanary recipes