Fish broth is a delicious stew typical of the coast fishing villages on the island of Fuerteventura. One of the most famous sites to enjoy it is Puertito de la Cruz, in Jandía, and also other towns like Ajuy and El Cotillo.
The cooking method is simple, and if the fish is fresh and good, the result is a real delicacy.
El Caldo de Pescado (The Fish Broth)
In every home or restaurant they have their own way of cooking it with minor variations; we’ll show you one of them. The ingredients you need for four to six diners are:
- 2 Kg. of fresh fish (it should be white fish like that which inhabit the majorera coasts, like the grouper, the stone bass or sama)
- 2 Kg. of potatoes from the island
- 1 onion
- 1 tomato
- 1 pepper
- 3 cloves of garlic
- a little cumin, salt, oil, paprika, saffron, coriander, “hierbahuerto” (this is called peppermint in Fuerteventura) and chilli
To cook it, you can make a sauté at the bottom of the pot (it must be a rather large cauldron in which all the ingredients fit) with a little oil, then adding the tomato, onion and chopped pepper. After a few minutes, when the first ingredients are browned, we add the mashed garlic, cumin and saffron, then the peppermint and the potatoes, previously peeled and cut into large pieces or the whole potatoes if they are small ones, everything covered with water. There are those who do without the sauté and add all ingredients directly into water, it is a matter of taste.
Boil about ten minutes, until the potatoes are cooked to medium and then add the fish. If the fish is large and sliced, it is advisable to sear it with a little oil so it will not tear apart in the cauldron.
When the potatoes and fish are well cooked take the cauldron away from the heat and the delicious fish broth will be ready. But a good fish broth is not so if it is not accompanied by blanched gofio.
Gofio escaldado (Blanched Gofio)
Blanched Gofio is one of the most authentic recipes of the Canary Islands and especially of Fuerteventura.
To prepare it we only need one liter of fish broth resulting from the above recipe (strained), a sprig of peppermint and ¼ Kg. of “gofio”. Just put “gofio” into a dish with the peppermint and the hot broth must be added while stirring it. It is served with chopped red onion, which has been previously reduced by soaking it in water and vinegar.
So, with a few ingredients from land and the “majorero” sea without much difficulty you can prepare and enjoy one of the most highly prized dishes of the rich cuisine of Fuerteventura, Do not miss trying it!