This Spanish mackerel recipe was introduced to us by a Spanish chef and neighbour who in true Andalucian style brought some around for us to taste test. The recipe is very simple and very easy to make and is extremely healthy. Similar to what you can buy in a tin but with a lot more flavour and perfectly natural. This dish is great for tapas during the summer months and looks typically Spanish presented in a terracotta dish. Keep the fresh bread handy!
You will need:
4 Mackerel fillets
4 Cloves garlic, peeled
¼ Red pepper, chopped
12 Black peppercorns
2 Bay leaves
200ml Extra virgin olive oil
1. Slice the mackerel fillets into quarters and lightly fry in a splash of olive oil – 2 minutes each side.
2. Meanwhile, halve the garlic cloves and tear the bay leaves in half, add to the 200ml of olive oil in your cazuela.
3. Once the fillets are cooked lay on kitchen towel and leave to cool.
4. Once the fillets have cooled add to the olive oil and ingredients, turn to ensure a good covering of oil.
5. Leave for 2 hours to let the oil infuse and flavours build.
6. Serve with fresh crusty bread for tapas, also goes well as part of a seafood salad.