Mackerel in Olive Escabeche Recipe
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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
- Flour
- Olive oil
- Parsley
- 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
Method:
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.