Entree: Spain – Canary Islands – Gofio Escaldado (Savory Canary Islands porridge of toasted grain flour cooked with hot broth to form a thick, hearty dish)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

- 2 cups (240 g) gofio (toasted grain flour)
- 4 cups (960 ml) fish broth or vegetable broth, hot
- 3 tbsp (45 ml) extra-virgin olive oil
- 1 small onion, finely chopped (about 4 oz / 115 g)
- 2 cloves garlic, minced
- 1 tsp (5 g) sea salt, adjust to taste
- 1/2 tsp (1 g) ground cumin
- 2 tbsp (30 ml) finely chopped fresh parsley
- 2 tbsp (30 ml) mojo verde or mojo rojo (optional, for serving)
- 1 lemon, cut into wedges (for serving)
- Optional: 8 oz (225 g) firm white fish, pan-fried or grilled, to serve alongside

Instructions

1. In a medium saucepan, heat 2 tbsp (30 ml) olive oil over medium heat. Add the chopped onion and cook until soft and translucent, about 5–7 minutes. Add the minced garlic and cumin and cook 30 seconds more until aromatic.
2. Pour the hot broth into the pan and bring to a gentle simmer. Reduce heat to low. Slowly whisk in the gofio, a little at a time, until fully incorporated and smooth; the mixture will thicken to a porridge-like consistency. Stir for 2–3 minutes to ensure even cooking and to eliminate lumps.
3. Remove from heat and whisk in the remaining 1 tbsp (15 ml) olive oil, sea salt, and most of the chopped parsley. Adjust seasoning to taste. If the mixture is too thick, loosen with a splash of hot broth or water.
4. Serve warm in bowls with a drizzle of mojo and remaining parsley. Offer lemon wedges and, if desired, pan-fried or grilled firm white fish alongside for a traditional Canarian meal.