White Fish With Canarian Potatoes and Mojos

Origins of This Traditional Dish

This iconic dish represents the heart of Canarian cuisine, originating from the volcanic Canary Islands off the coast of northwest Africa. The famous "papas arrugadas" (wrinkled potatoes) were born from necessity when local fishermen would cook small potatoes in seawater while at sea, creating the characteristic salt-crusted exterior that preserves the potato's moisture and adds intense flavor. 

The mojo sauces are deeply rooted in the islands' multicultural history, blending influences from the indigenous Guanche people, Spanish colonizers, and North African traders. The red mojo (mojo rojo) gets its vibrant color and smoky heat from dried peppers, while the green mojo (mojo verde) showcases the abundant fresh herbs that thrive in the islands' subtropical climate. These sauces are so integral to Canarian identity that locals say "without mojo, there is no Canarian food." 

The combination of fresh white fish with these traditional accompaniments reflects the islands' maritime culture and agricultural heritage. This dish has been served at family gatherings and local guachinches (traditional taverns) for generations, representing the simple yet profound flavors that define authentic Canarian cooking. 

Ingredients

White Fish

• 4 fillets of white fish fillets (sea bass, grouper, or sea bream) 
• 2 tbsp extra virgin olive oil 
• 1 tsp sea salt 
• 1/2 tsp black pepper 
• 2 cloves garlic, minced 
• 1 tbsp lemon juice 

Canarian Wrinkled Potatoes (Papas Arrugadas) 

• 1.75 lbs small new potatoes (with skin) 
• 1/2 cup coarse sea salt 
• 2 cups water (approximately)

Red Mojo Sauce (Mojo Rojo) 

• 1 roasted red bell pepper 
• 3 cloves garlic 
• 1 tsp sweet paprika 
• 1/2 tsp ground cumin 
• 1 tsp sea salt 
• 1/4 cup extra virgin olive oil 
• 2 tbsp apple cider vinegar 
• 1 slice gluten-free bread (optional, for thickening) 

Green Mojo Sauce (Mojo Verde) 

• 2 cups fresh cilantro 
• 1 cup fresh parsley 
• 4 cloves garlic 
• 1 tsp ground cumin 
• 1 tsp sea salt 
• 1/3 cup extra virgin olive oil 
• 2 tbsp apple cider vinegar 
• 1 slice gluten-free bread (optional, for thickening) 

Broccoli and Carrots 

• 4 cups broccoli florets 
• 3 large carrots, cut into batons 
• 2 tbsp extra virgin olive oil 
• 1/2 tsp sea salt 
• 1/4 tsp black pepper 
  
  

Instructions 

Prepare the Wrinkled Potatoes 

• Wash potatoes thoroughly but do not peel 
• Place potatoes in a saucepan and barely cover with water 3. Add all the coarse sea salt to the water 
• Bring to boil and cook for 15-20 minutes until tender 
• Drain water and return pan to low heat 
• Shake potatoes constantly for 2-3 minutes until white salt crust forms 7. Keep warm

Make the Red Mojo 

• Roast the red bell pepper in the oven or on a flame (or buy roasted red pepper) 2. In a food processor, process the bell pepper, garlic, paprika, cumin, and salt 3. Add soaked gluten-free bread (if using) for thickening 
• With processor running, slowly drizzle in olive oil and vinegar 
• Process until smooth consistency 
• Adjust salt and spices to taste 

Make the Green Mojo 

• In a food processor, process cilantro, parsley, garlic and cumin 2. Add salt and soaked gluten-free bread (if using) 
• With processor running, slowly drizzle in olive oil and vinegar 
• Process until smooth and bright green 
• Adjust salt to taste 

Prepare the Vegetables 

• Preheat oven to 200°C (390°F) 
• On a baking tray, toss broccoli florets and carrot batons 
• Drizzle with olive oil, salt, pepper, and turmeric 
• Roast for 15-20 minutes until tender but still crisp 
• Keep warm 

Prepare the Fish 

• Pat fish fillets dry with paper towels 
• Season both sides with salt, pepper, and minced garlic 
• Drizzle with lemon juice and marinate for 5 minutes 
• Heat olive oil in a large pan over medium-high heat 
• Cook fish for 3-4 minutes per side until golden and flakes easily 6. Do not overcook.