Eating the Spanish way: #LanzaroteCookOff

When you think of holidays in Spain, I’m sure you think of sunny skies, balmy air and of course, long lazy tapas lunches laced with glasses of sangria.  And that is exactly what we did when we visited Lanzarote last October!

You can read all about our stay here, but for now I want to tell you all about the food we ate and how Thomas Cook Airlines is challenging us to recreate a little slice of Lanzarote in our very own kitchens.

Lanzarote is volcanic country and away from those glittering sandy beaches lies Timanfaya National park, full of black sands, rugged peaks and foreign planet-like craters.

Taking inspiration from the volcanoes, I’ve got my very own lava rock to cook my own Lanzarote recipe right at home!

I always associate Spain with seafood so I opted to make Pescada a la Sal (salted fish) served with wrinkly potatoes and green mojo sauce.  Putting it all together was far simpler than I expected and you can easily make something like this at home yourself.

Green Mojo Sauce:

  • 2 Green peppers
  • 1/2 cup fresh coriander
  • 4 Garlic cloves
  • 1 teaspoon cumin
  • 2 tablespoons Red wine vinegar
  • 4 tablespoons Olive oil
  • 2 teaspoons sea salt

All you do is put all the ingredients together in a blender and mix.  Should you wish, you can also add in some bread to thicken up the sauce, but I omitted the bread and I really liked the consistency of the sauce I ended up with, but it’s your choice!


You can heat up the lava rock on the stove, in the oven or on the BBQ so while I have  the lava rock on the stove, I start working on the fish and potatoes!

Wrinkly potatoes

  • Enough baby potatoes for the number of people you’re catering for
  • A bit of salt

All you do is boil up the baby potatoes with a pinch of salt for about 15 minutes and after draining them, let them steam for a bit so the skins get all wrinkly.  You do need to leave a bit of water in the pan though as I found that my potato skins didn’t get all that wrinkly!

Pescada a La Sal 

  • Sea Bass fillets
  • 500g Sea salt
  • 1 teaspoon Fennel seeds
  • Lemon Rind
  • Chopped up small bunch of parsley
  • Torn small bunch of basil
  • 1 egg

Mix up the salt, fennel seeds, lemon rind and egg and chop up some parsley and basil and  smother all over the fish and make a coating.

Time the fish to go on the rock just as the potatoes are steaming as the lava rock won’t take too long to cook the fish and with any luck, it’ll all be done at the same time.  Pour yourself a glass of your favourite Spanish tipple and you can pretend you are in far sunnier shores


The end result: #LanzaroteCookOff

If I’ve whetted your appetite for Lanzarote, then let me tempt you even further!  Check out some of the other delectable tapas we had…


And not too mention, some of the views we enjoyed…

What do you think? Is this something you’d try at home? Or alternatively, you can just hop on a quick flight and get yourself to Lanzarote and have someone else make this all for you!

Thank you Thomas Cook Airlines for the Lava Rock & Ingredients, dinner went swimmingly well!

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