Volcanic rock recipes from Lanzarote

Volcano Lanzarote

No trip to Lanzarote is complete without trying some delightful fresh seafood specialties, and if you can’t make it to Lanzarote this spring, how about bringing the beach to you and cooking your very own Atlantic feast? Whether at home or away, try cooking on a traditional volcanic rock slab to get all the health benefits of less oil and an extra taste sensation that will seriously tingle your taste buds.

1. Pescado a la sal

This baked salt fish recipe is very typical in Lanzarote where you’ll find fresh seafood on almost every menu. This delectable dish has been around for thousands of years and can be traced back to the ancient city of Carthage in modern-day Tunisia – it’s been around this long for good reason!

Where to Try:

The beachside restaurant, Sal y Pimienta, in gorgeous Puerto del Carmen is the perfect location to enjoy this traditional dish, or for something even fancier try La Cañada in the centre of Puerto del Carmen, it’s recommended by Michelin.

PUERTO DEL CARMEN, LANZAROTE ISLAND

Puerto Del Carmen, Lanzarote

How to Serve:

While this dish is baked, diners can also choose to grill it on a volcanic slab – one of the oldest methods of cooking. Typically served with Aioli sauce and potato or veg and a dry white wine, it’s a must try if you’re holidaying in Lanzarote.

Ingredients:

600g sea bass, or 2 portion-sized bream from sustainable sources (ask your fishmonger) gutted, scales left on, gills out

1 kg coarse rock salt

2 large free-range eggs

1½ tablespoons fennel seeds

1 lemon

1 small bunch fresh basil

1 small bunch fresh flat-leaf parsley

Seabass

Aioli:

3 large cloves garlic, peeled

1 pinch saffron

sea salt

50 ml olive oil

50 ml good-quality Spanish extra virgin olive oil

Side salad:

½ cucumber, peeled

1 large handful green olives, stoned

2 jarred red peppers

a few sprigs fresh flat-leaf parsley, chopped

freshly ground black pepper

Method:

1. Mix your rock salt, 2 tablespoons of water, eggs, fennel seeds and lemon rind in a large bowl until sticky and thick.

2. Spread two-thirds of the mixture into a roasting tray, stuff your fish with the basil and parsley then pop it on its bed of salt. Cover the fish with the rest of the salt mixture and pat down. Cook for 15 minutes.

3. To test if the fish is cooked, stick a knife through the middle of the fish and carefully touch to the back of your hand, if it’s hot, the fish is done.

4. Leave the fish to one side and crush the garlic, saffron and salt until you have a bright orange paste. Add the olive oil slowly as well as a squeeze or two of the lemon. You’ll be left with a seriously zingy paste known as Aoli.

5.For the salad, slice your cucumber, olives and peppers and add them to a bowl with the parsley, a squeeze of lemon juice and a drizzle of extra virgin olive oil. Season with salt and pepper and toss together.

6.At this point the salt around your fish should have hardened so get a sturdy spoon and give it a few knocks around the edges, the top should then peel straight off. Brush any stray salt off your fish and use your fish slice to move it to a platter. Cut along the spine then cut just under the fish’s head, find the bones and lift the fillet up so the fish opens ready for dining.

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2. Tuna with Mojo Sauce

This infamous duo is easy to find in the Canary Islands and it’s well worth a try when you spot it. While fresh fish has always been plentiful in the Atlantic, Mojo Sauce (pronounced ‘Moho’) is thought to have originated in Latin America, and adds a serious kick to this delicious dish.

Where to Try:

Taberna De Nino in Puerto del Carmen is well known for its superb tapas and does a mean Tuna Mojo. If you’re after something a little quieter, Puerto Bahia, also in Puerto del Carmen, sits cozily on the beach with spectacular sunset views.

PUERTO DEL CARMENT PORT, LANZAROTE

Puerto Del Carmen Port, Lanzarote

How to Serve:

You can’t have tuna in Lanzarote without Mojo Sauce (well you can but it’s just not as good!) and you’ll often get a bowl of the island’s famous ‘papas arrugadas’, or ‘wrinkly potatoes’ to complement this mouthwatering dish. We recommend a chilled bottle of Chardonnay to top it all off nicely.

Ingredients:

2 pounds bonito, tuna, jack or Spanish mackerel

Salt and pepper

Red or Green Mojo Sauce (see recipe below)

Tuna for cooking

Method:

1. Cut your fish into 2 inch chunks, avoiding the strong tasting “blood lines”. Toss the chunks in a bowl with some salt and put to one side.

2. Add olive oil to a large pan or onto a volcanic rock slab if you’re cutting back on the oily fats, and heat gently. Pat your tuna with paper towels to get rid of extra moisture then sear them fast at a high heat. Try not to let the chunks stick together and make sure that at least two of the four sides are seared well. Tongs will help with this. Your fish should be seared after around 3 – 5 minutes.

3. Once the tuna is cooked, dress with Red or Green Mojo Sauce and serve with hot potatoes.

Red Mojo Sauce

Ingredients:

2 large red peppers

6 cloves garlic, minced

4 small chillies, chopped

2 teaspoons sea salt

2 tablespoons vinegar

4 tablespoons oil

1 teaspoon dried cumin

1 slice bread, torn into small pieces

Green Mojo Sauce

Ingredients:

2 large green peppers

1/2 cup fresh coriander or parsley

4 cloves of garlic, minced

2 teaspoons sea salt

2 tablespoons red wine vinegar

4 tablespoons olive oil

1 teaspoon dried cumin

1 slice bread, torn into small pieces

Method:

1. Blend all the ingredients together until you have a thick sauce. Do a taste test and add any more herbs or spices if needed.

2. Spread generously over your seared tuna and enjoy!

El Golfo fishing village, Lanzarote island

El Golfo fishing village, Lanzarote island

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