Canarian Sancocho
Updated 2 August 2026Sancocho is one of the most emblematic dishes of Canarian cuisine: salted fish (usually grouper, corvina, or burro) that is desalted for at least 24 hours and cooked together with potatoes and sweet potatoes, served with red or green mojo. It is accompanied by pella de gofio, gofio kneaded with the fish's own broth. It is the star dish of Good Friday and Holy Week, linked to the Christian custom of not eating meat during these dates.
Its tradition is rooted in the salting technique, which allowed the fish to be preserved and transported inland on the islands. In 2026, Correos dedicated a stamp to it, recognizing it as a symbol of Canarian gastronomic identity.
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