- 500g codfish
- 3 cloves of garlic, crushed
- 700g sweet potato
- Escarole (endive)
- Iceberg lettuce
- Red chard
- Garlic, whole
- 0.4cl olive oil
- 3 palmer peppers (or red peppers)
- 3 tomatoes, diced
- 1 bunch coriander
Boil the sweet potatoes in their skin and peel them once cooked.
Crystallise the codfish with a piece of palmer pepper and the crushed garlic.
Wash, cut and mix the lettuce.
Roast the whole garlic in the oven.
Cook the remaining palmer pepper in water.
Dice the tomatoes, removing seeds.
Chop the coriander and mix with the tomatoes.
Remove the pulp from the palmer pepper and set aside.
Place a round baking mould on a large plate.
Put a layer of dressed lettuce on the plate along with oil and diced tomato.
Cut fine slices of potato and place them on top of the lettuce.
Add another layer of lettuce.
Finally, add the a layer of the codfish, finely sliced.
Add the pepper pulp, mixed with oil and a dash of vinegar.
Place the roasted cloves of garlic on the plate as decoration.
Continue to garnish with coriander.
Note: In the Canary islands it is more common to use el Cherne, a local fish, instead of codfish.