6 December 2008

Spanish Mackerel Asado

This recipe for Spanish mackerel was given to us by the local fish shop owner (she even wrote it own for us as Spanish asado's must be cooked right!). A Spanish "Asado" is a slow cooking process - the most popular being with lamb or Orce's own "Cordero Segureno" however the asado dish is so adaptable it can can work equally well with beef, pork and in this case, fish.

You will need: (serves 4-5)

4 large mackerel fish cleaned and cut into thirds
4 potatoes, peeled and cut into inch square pieces
4 large vine tomatoes - quartered
4/5 cloves garlic peeled and cut in half
3 large glasses white wine
Virgin olive oil
Generous handful of fresh broad leaf parsley, roughly chopped
Salt and pepper


1.Place the mackerel pieces, vine tomatoes, potatoes and garlic in a large oven proof dish and drizzle with olive oil.

2.Pour over the white wine and sprinkle with the parsley. Season with salt and ground black pepper.

3.Cook in a moderate oven for 45-55 minutes until the mackerel is cooked through but still moist.

Lovely dish on a winters night.


Shionge said...

What a great treat here and now I suppose if I don't add white wine it wouldn't taste right ya?

I am so tempted to give it a go ....ohhh..

Orce Serrano Hams said...

It would still be very palatable without the wine, you could add less, it reduces down anyway when cooked. Let us know if you give a go!