Chef Isabel
Caldo de Pescado Canario
Caldo de Pescado Canario is the Canary Islands' clean fish broth: fresh white fish, papas, a small sofrito, saffron, and the old island habit of finishing the bowl with mojo verde and gofio.
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Chef Isabel
Caldo de Papas Canario
Caldo de Papas Canario is the Canary Islands' plain potato broth with garlic, onion, tomato, green pepper, plenty of cilantro, and an egg poached right at the end.
Chef Isabel
Potaje de Trigo Palmero
Potaje de trigo palmero is La Palma's sturdy spoon food: whole wheat and chickpeas cooked slowly with papas and pork until the grain opens, thickens the broth, and feeds the table properly.
Chef Isabel
Potaje de Lentejas Canario
Potaje de lentejas canario is island spoon food: small lentils, papas, carrot, slow sofrito, and the garlic-cumin majado that gives the pot its Canarian voice.
Chef Isabel
Potaje de Arvejas Canario
Potaje de arvejas is Canarian spoon food: green peas, bubango, potatoes, and pumpkin in a gentle pot thickened by a mashed vegetable majado, not by cream or flour.
Chef Isabel
Rancho Canario
Rancho Canario belongs to the Canary Islands: chickpeas, potatoes, salted pork, and thick noodles in a spoon stew carried by a late pimentón sofrito.
Chef Isabel
Potaje de Berros Canario
Potaje de berros is Canarias in a spoon: watercress, beans, potatoes, corn, pumpkin, and pork rib simmered together, then thickened by mashing a little of the pot back in.
Chef Isabel
Potaje de Jaramagos Canario
Potaje de jaramagos is Canary Island cocina de cuchara, spoon food, built like a berros potaje but marked by the clean bitterness of wild mustard greens gathered after the rains.
Chef Isabel
Garbanzas Compuestas Canarias
Garbanzas compuestas are Canary Islands spoon food: large chickpeas, a dark tomato and pimentón sofrito, potatoes, and a little pork cooked until the broth clings to every spoonful.
Chef Isabel
Potaje de Coles Canario
Potaje de coles is Canary Islands spoon food: cabbage, papas, white beans, pumpkin and pork rib simmered until the cabbage turns sweet and the broth thickens around it.
Chef Isabel
Potaje de Millo de Lanzarote
Potaje de Millo is Lanzarote's corn stew: soaked millo, beans, garden vegetables and salted pork, cooked slow until the kernels give and the pot feeds the table for days.
Chef Isabel
Puchero Canario
Puchero Canario is the islands' generous cocido: chickpeas, meats, corn cob, sweet potato, pumpkin, cabbage, and potatoes, cooked in order so every vegetable keeps its name.
Chef Isabel
Caldo de Millo Canario
Caldo de Millo is the Canary Islands' clear corn-cob broth: piñas de millo, papas, calabaza, and cilantro simmered gently until the cobs sweeten the water and the bowl stays light.
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