Potaje de Berros Canario: Receta Tradicional

Canary Watercress Stew: Traditional Recipe

Today at Gourmet Canarias, we bring a traditional Canarian recipe that you cannot miss: Watercress Potaje. This delicious dish, even tastier with a good Canarian cheese, is a true delight.

Watercress stew is one of the most emblematic dishes of the Canary Islands, along with wrinkled potatoes. This simple dish, praised by both experts and novices in gastronomy, becomes a delight, especially when a pinch of gofio is added and accompanied with local cheese. Watercress, a green plant with a slightly acidic and spicy flavor, is mainly used in stews in the Canary Islands.

Ingredients for 4 people

  • 750 g small watercress (cleaned from thick stems and finely chopped, approximately 400 g)
  • 200 g white or pinto beans (soaked the night before)
  • 700 g of potatoes (350 g + 350 g)
  • 150 g of yam
  • 350 g sweet potato (175 g + 175 g), preferably yellow inside
  • 1 large onion
  • 2 fresh corn cobs (cut in half)
  • 125 g thick cut pork belly
  • 200 g of fresh bacon in cubes
  • 1 piece of ham bone (preferably black leg)
  • Leave it to taste
  • Freshly ground black pepper to taste
  • 1 glass of olive oil 0.4
  • 3 golden garlic cloves simmered in oil
  • Water or broth (better with broth for a richer flavor)


  1. Cleaning and Cutting: Wash the watercress well and cut them finely. Cut the potatoes, yam and sweet potato into regular pieces. Cut the bacon into regular pieces and wash everything well with cold water. Chop the onion into small brunoise.
  2. Sauté: Brown the garlic in the oil over low heat. Add the onion halfway through cooking to brown everything evenly.


  1. Basis for the Potage: Put the water (or broth) in a large pot along with the beans, ham bone, pancetta and bacon. When it starts to boil, add half of the potatoes and sweet potato.
  2. Add Vegetables and Seasonings: Add the rest of the vegetables, salt, pepper, and the oil with the garlic and sautéed onion. Adjust with salt and pepper if necessary.
  3. Final Cooking: Cook over low heat until the stew thickens, avoiding sticking. Add the other half of the potatoes and sweet potato 20 minutes before finishing so that they are more whole.


In the Canary Islands, the stew is served with local cheese (soft, semi or hard) and gofio. Present the stew in a tureen with a ladle, accompanied by a plate of assorted cheeses and a container with gofio.


Recommendation: Los Lirios 2006
A light red is a good accompaniment to this dish. Although the intense flavor of watercress can be difficult to pair, this young red perfectly complements the savory flavor of the stew, especially in winter.

Enjoy this Canarian culinary gem on your own table. Buy our Canarian gourmet cheeses and other products in our online store to bring the authentic experience to your home.

Reserve your place and embark on an unforgettable gastronomic journey!

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