Country: Spain Region / Locale: Canary islands Servings: Serves 4

Ingredients

• salted fish (e.g., cod) – 500 g / 1.1 lb
• potatoes – 800 g / 1.75 lb
• sweet potatoes – 400 g / 0.88 lb
• water – 1.5 liters / 6.3 cups
• olive oil – 50 ml / 3.5 tbsp
• garlic cloves – 4, crushed
• fresh parsley – 30 g / 1 oz, chopped
• guisantes – 200 g / 0.44 lb
• gofio – 100 g / 0.22 lb

Instructions

1. Rinse the salted fish to remove excess salt, then soak it in fresh water for at least 4 hours, changing the water every hour.
2. Peel and slice potatoes and sweet potatoes into thick rounds.
3. In a large pot, add the water and bring to a boil. Add the potatoes and sweet potatoes, cooking until tender.
4. Drain the salted fish and add it to the pot. Cook for 10-15 minutes until the fish is cooked through.
5. In a separate pan, heat olive oil and sauté garlic until golden. Add chopped parsley and cook briefly.
6. Drain potatoes, sweet potatoes, and fish. Arrange them on a large serving platter.
7. Drizzle the garlic and parsley oil over the dish.
8. Toast the gofio slightly in a dry pan, then form a ‘pellada’ by mixing with some fish broth to desired consistency, serve alongside.

Substitutions

• salted fish -> fresh fish with a pinch of salt
• guisantes -> peas
• gofio -> cornmeal

Enhancements in the Next Evolution

• Add lemon juice for a hint of acidity.
• Incorporate capers for more depth of flavor.
• Try cilantro instead of parsley for a different herbaceous note.