Tollos en Salsa: Canary Recipe for Easter

As it happens in many areas of our geography, the Canary Islands also has its traditional cuisine at Easter. Gastronomy formed by a wide range of menus and also by the traditional pastries of all the Canary Islands during those days in which Holy Week is celebrated.

The products of the sea are the star these days, mainly the salty fish, although they also elaborate menus with fresh fish.

Among the menus that are elaborated these days with fish, we highlight the following: the cherne sancocho, the tollos in sauce, fish with onion, fish salpicón, octopus salpicón, roe salpicón, yellow rice with fish and squid, yellow rice with octopus , yellow rice with tuna, squid in sauce, octopus in sauce, fried octopus, old octopus clothes ...

But there are also many other typical dishes, such as fish with boiled mojo, fried fish, old boiled fish, boiled fish with potatoes and mojo sauce, pota in sauce, choco in sauce, baked fish, tuna in marinade, cod with chickpeas and spinach, fish croquettes, spinach and tuna croquettes ... While, among the dishes, the so-called Lenten stew stands out in particular, Chickpea and Spinach.

To culminate a good menu and that we have a good taste, canned desserts and pastries are also quite rich and varied.

And what about the wonderful Canarian desserts? Among those who prepare to taste these days we highlight the flour pancakes, pumpkin and banana pancakes, French toast, roasted milk, frangollo, donuts, sweet potato buns, donuts, rice pudding, fried donuts, orange donuts and the rosquetes.

Recipe of tollos in sauce

In this time of Holy Week is when you see more and we can get the tollos in fishmongers, along with salted fish.

The tollos They are the strips of meat of a small shark that in the Canary Islands is known as Cazón, they are also a way to take advantage of the remains that remain of the dogfish. These strips are hung and left to dry in the sun, then prepare them in sauce or eat them simply dry.

The tollos in sauce They are a dish that is prepared in Holy Week along with other fish recipes typical of the Canary Islands.

A few days before we go to prepare the recipe we must take into account to soak in water the tollos and make the water changes while the soaking lasts, at least two days before and water changes every 8 hours and keep it between change and change in the fridge.

The recipe that we present below, is a recipe with history, it is a recipe passed down from generation to generation, specifically the memories take me to childhood when my grandmother prepared it and my mother too.

Well if you are curious about preparing this dish, then we provide the ingredients and steps to make it, you will be very rich.


  • 500 grams of tollos previously soaked.
  • 3 sliced ​​onions.
  • 4 cloves of garlic without skin and slices.
  • A pepper without seeds and in pieces.
  • A pepper choricero without seeds and hydrated.
  • 250 grams of peeled ripe tomatoes and without seeds.
  • A teaspoon of sweet pepper.
  • A teaspoon of ground cumin.
  • A sprig of dried or fresh thyme.
  • A bay leaf.
  • 3 sprigs of minced parsley.
  • Some strands of saffron.
  • Salt (optional), first try.
  • A pinch of ground black pepper.
  • A glass of white wine.
  • Virgin olive oil
  • Water.


  1. The choricero pepper must be hydrated by soaking it in water, at least two hours before starting to cook the tollos.
  2. Once it is hydrated, we remove it from the soaking and with the help of a knife remove the meat well and reserve it for frying. We remove the soaps from the soak and wash them well.
  3. We put the tollos in a cauldron and cover them with water, light the fire and cook the tollos with moderate fire until it begins to boil.
  4. When it begins to boil, turn off the heat, drain the water and reserve the tollos in the cauldron to prepare the sauce.
  5. In another caldron we put an oil fondito to poach the onions, when they begin to be soft we add the pieces of red pepper, the diced tomatoes, the meat of the choricero pepper, and we remove everything a little bit.
  6. When the frying is almost ready we add the white wine, we raise the fire so that the wine evaporates, we reduce the fire again and we add the spices (the laurel, the thyme, the black pepper) we keep the fire to the minimum.
  7. In a mortar we crush the cloves of garlic with the sweet paprika, the cumin, a pinch of salt, crush well, remove it with a spoon and add it to the frying.
  8. We stir well the fry, we cook everything together about 5 minutes more with low heat.We add the frying over the tollos, cover with a little water, just to cover and some strands of saffron. We cook the tollos with moderate fire until they are tender.
  9. Once they are tender, we put out the fire. At the time of serving we will present it with minced parsley on top.

The tollos in sauce are usually accompanied by boiled or boiled potatoes as here in the Canary Islands we call cooked potatoes.

They can also be accompanied by some wrinkled potatoes.

Images of La Cocina de Juanaté and El Que Come Bien Vive Mejor. ThemesRecipes of the Canary Islands Recipes of the Holy Week

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