• 1 Kg. of salty fish (preferably brown meagre or cherne)
  • 1 Kg. of large potatoes
  • 1 Kg. of yam
  • olive oil
  • parsley
  • salt to taste


  1. Desalt the fish, leaving it to soak for 24 hours. It is convenient to change the water several times over this period.
  2. Place the yams and potatoes into a big pot without having peeled them but chopped in big dices, cover them with water and put the pot on to heat.
  3. When the potatoes and yams are almost ready, introduce the fish already desalted, cut into big pieces and cook it for ten minutes maximum so it does not break up into pieces.
  4. Once the ingredients are cooked, strain it all and serve it.

This dish is accompanied with red mojo and with pella de gofio.

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