11 January 2010

Mackerel in Olive Escabeche

This Spanish mackerel recipe is delicious as a light summer lunch and it can also be served up as a flavoursome “racione” (big tapa). The fresh mackerel goes well with a light sauce and the Andalucian pitted olives add that real twist of Spanish flavour for this easy to make seafood recipe.

You will need:

4 Large mackerel fillets
Olive oil

Escabeche Ingredients:

Olive oil
4 Garlic cloves (crushed)
1 Large onion (diced)
1 Small red chilli
3 Bay leaves
Pinch saffron
75g Manzanilla olives (pitted)
250ml Chicken stock
White wine vinegar


1. Sauce first, lightly fry the onion and garlic until translucent then add the stock, white wine vinegar, chilli, pinch of saffron and the bay leaves. Cook for 10 – 12 minutes on a medium heat. Add the pitted Manzanilla olives when sauce is hot

2. Meanwhile, dust the mackerel fillets in seasoned flour then fry skin down first for 60 seconds in a little olive oil. Turn over and fry for another 60 seconds.

3. When the fillets are done, serve onto plates and cover with the escabeche, leave for 2 minutes before serving.

4. Scatter generously with roughly chopped broadleaf parsley and serve with crusty bread.

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