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
Method:
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.
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