Escaldón de Gofio with Fish (Escaldón de Gofio con Pescado)
Escaldón de Gofio con Pescado is a traditional dish from the Canary Islands that combines the unique flavor of gofio with the freshness of fish. It's a hearty and nutritious meal that is perfect for enjoying with family and friends.
Ingredients
- 500g white fish fillets, such as sea bass or grouper
- 1 cup of gofio (toasted corn or wheat flour)
- 3 garlic cloves, minced
- 1 onion, finely chopped
- 2 tomatoes, peeled and diced
- 1 green pepper, diced
- 4 cups fish or vegetable broth
- 4 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Season the fish fillets with salt and pepper, then set aside.
- In a large pot, heat the olive oil over medium heat. Add the garlic, onion, and green pepper, and sauté until softened.
- Add the tomatoes and cook until they break down and form a sauce.
- Pour in the fish or vegetable broth and bring to a simmer.
- Gently add the fish fillets to the pot and let them cook for about 10 minutes, or until they are cooked through.
- Remove the fish from the pot and set aside. Keep the broth simmering.
- In a bowl, mix the gofio with a cup of the hot broth to form a smooth paste.
- Add the gofio paste back into the pot with the remaining broth, stirring constantly to avoid lumps.
- Cook the gofio mixture for about 10 minutes, or until it thickens to a porridge-like consistency.
- To serve, place a portion of the gofio mixture on a plate and top with a fish fillet. Enjoy hot!
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 30g
- Fat
- 12g
Supplies
Large pot Bowl
Tools
Cooking spoon Knife Cutting board
Serving suggestions
Serve the Escaldón de Gofio con Pescado with a side of Canarian wrinkly potatoes and a fresh green salad.
Tips & tricks
Toasting the gofio before using it in the recipe will enhance its nutty flavor and aroma.
Cost
$20