Casserole, fish

The Atlantic Ocean surrounding Tenerife is the ideal habitat for numerous animal species. The influence of the marine currents, together with the depth that the slope reaches, facilitates the coexistence of sardines, chernes, old, samas, groupers, chicharros, mackerels, among many others. These marine species are highly appreciated in the Canarian gastronomy, proof of this are the countless dishes that we can taste, either in the various catering establishments or on the tables of the Canary Islanders.

You can find an infinite number of recipes, depending on the island or the type of fish. It is common throughout the Canary Islands to make a stew with fish, called cazuela or sancocho. It is a hearty, tasty dish that everyone likes in general and can be served with gofio. If the liquid from this stew is used and mixed with gofio, we have the famous escaldón de pescado.

This time we will talk about fish casserole, a traditional recipe that is loved by young and old alike. We can make it with several kinds of fish exclusively, or use a mixture of them. And as we have already mentioned, the sea around Tenerife provides some delicious fish. In addition, since the recipe includes potatoes, and the Canary Islands have excellent examples of this tuber, we are sure that the recipe will be a success.

The wreckfish is very common in casseroles, very popular in the north of Tenerife, because it is a very appreciated fish on the island, it has a very tasty and tender meat. If we do not have it, we can also use bream, grouper or sama.

Ingredients for the fish casserole: 2 kg of sliced rockfish (wreckfish, grouper), 2 kg of potatoes, 1 onion, garlic, 1 tomato, 1 bell pepper, vinegar, pepper, olive oil, paprika, coriander/parsley and saffron.

How to prepare it: the fish must be cut in slices and fried in a frying pan after seasoning it with salt and pepper. Place the fish heads in a pot and boil them in abundant water with the spices. Separately, we will prepare a frying with the garlic, tomato, bell pepper and onion and add it to the stew. The potatoes are added to cook and the fish that has been set aside after frying is added on top. Do not forget to strain the heads from the broth before adding the potatoes and frying.

And enjoy it together with a fish escaldón!