Cut the fish fillets into pieces and lightly salt them. Peel the potatoes, wash them, and prepare them in a pot with a little coarse salt (or fine salt, to taste).

I’ve already shared our classic Canary Island green and red mojo sauces, but for this dish I usually make the simple, traditional version by hand—no blender needed. Boiling it with the fish makes it flavorful and goes further, plus it reminds me of my grandmother and aunts, that childhood taste...

In a large mortar, crush the peeled garlic cloves, 1/2 teaspoon whole cumin seeds, and 1 teaspoon coarse salt (use less if using fine salt). Mash well. Add plenty of parsley—about 8 to 10 sprigs, chopped—and keep mashing. Add the hot pepper (half if it’s large, seeds removed), or use cayenne or chili pepper, and continue mashing. Add 1/4 cup vinegar, mix, and finally add 1 cup light olive oil.

Mix everything together and set aside. The quantities are approximate—adjust as needed. This amount serves six or seven people, but you can add more fish if you like. The mojo should be well crushed but still a bit chunky.

In a large pot, add water with some salt, 1/4 onion, a piece of green bell pepper, a few sprigs of parsley, and the black peppercorns. When it boils, add the fish and cook for 5 to 8 minutes—it cooks quickly. Drain, remove the added vegetables and spices, and leave a little of the cooking liquid. Add the mojo from the mortar (half or a bit more is usually enough), bring to a boil for 5 to 7 minutes, then turn off the heat.