Gran Canaria-style fish broth recipe

Ingredients to make fish broth in the style of Gran Canaria:

To start preparing the Canarian fish broth, take a pot of oil and heat it up. Once hot, fry the chopped onion, the chopped green pepper and the chopped tomato. Separately, in a mortar we crush the peeled garlic with the food, the coriander, the salt and the paprika. Then, we add this minced to the fried onion.
Mix everything well and add the potatoes peeled and cut in half. We stir to integrate the ingredients and add twice as much water. That is, we pour water until the potatoes are completely covered and add the same amount of water again.
Immediately afterwards, to continue with the Gran Canaria-style fish broth recipe, we add the fish heads , a little coloring and salt, and let it cook over low heat once it reaches the first boil, lowering the temperature gradually. Progressive so as not to reduce it suddenly.

For the preparation of the Canarian-style fish soup you can use grouper or any other rock fish that you like.
When we see that the potatoes are almost done, add the fish cut into slices and let cook until well cooked. We taste the Canarian fish broth first to rectify the flavor with salt and coriander if necessary.
When the canary-style fish broth is ready, remove it from the heat. To serve it, you can strain the broth and make a soup with only the broth, slices of bread from the day before and a little mint, or prepare the typical Canarian gofio escaldado. To do this, mix about 250 grams of gofio with a liter of very hot fish broth and some mint leaves. It is very important not to stop beating to prevent lumps from forming and the result is like a homogeneous and smooth cream.

And if you don’t know what gofio is, it is a coarser type of corn or wheat flour, in which the cereals have been toasted but not sifted.
In addition to preparing the Canarian-style fish soup and the gofio escaldado, it is also a tradition to accompany the fish with a delicious green mojo. To make it, we must make a mash with about 6-7 peeled garlic cloves, parsley, green hot pepper, cumin and salt. Once these ingredients are mixed, we add a little oil and vinegar to taste, without stopping mixing so that the Canarian green mojo is perfect.
Now that we have all the preparations ready, we can now serve the dishes! In general, the fish with the potatoes is usually served on a tray, the spicy green mojo in a separate sauce boat so that each diner can add the amount they want, the scalded gofio also in its own source and, if we feel like enjoying the broth Gran Canaria-style fish can be enjoyed in soup with bread and mint, or served with potato wedges and fish slices. As you can see, this traditional broth is used to make multiple recipes, so we recommend making a good amount to take advantage of every last drop.