Conejo en salmorejo (''rabbit in Canarian marinade'') is a meat dish from the

Canary Islands The Canary Islands (; es, Canarias, ), also known informally as the Canaries, are a Spanish autonomous community and archipelago in the Atlantic Ocean, in Macaronesia. At their closest point to the African mainland, they are west of Morocc ...

. The main ingredient is rabbit meat that is marinated, then sautéed and finally cooked in the marinade until done. In addition to the meat the rabbit's liver is often used as well. Base of the marinade are white wine (usually dry), olive oil and often vinegar that are mixed with garlic, bayleaf, bell peppers and thyme. Additional ingredients are used according to personal taste. As side dishes, usually ''papas arrugadas'' are served, unskinned small potatoes that are cooked in salty water. Alternative side dishes like rice, bread or french fries are not uncommon. Conejo en salmorejo has a high awareness level on the Canary islands and is named a

signature dish A signature dish is a recipe that identifies an individual chef or restaurant. Ideally it should be unique and allow an informed gastronome to name the chef in a blind tasting. It can be thought of as the culinary equivalent of an artist finding ...

of the Canarian cuisine. The origin of the dish is unclear, some sources trace it to

Aragon Aragon ( , ; Spanish and an, Aragón ; ca, Aragó ) is an autonomous community in Spain, coextensive with the medieval Kingdom of Aragon. In northeastern Spain, the Aragonese autonomous community comprises three provinces (from north to sou ...

.{{cite web , url=https://www.webtenerife.com/tenerife/gastronomia/productos/recetas/conejo+en+salmorejo.htm , title=Conejo en salmorejo , publisher=WebTenerife.com , accessdate=2018-02-16 The Andalucian vegetable soup salmorejo is not related.

References

External links

Recipe
at Saveur.com Canary Islands cuisine Rabbit dishes