Ingredients:
4-1/2 lbs fresh mackerel
1 oz flour
Olive oil
10 cloves garlic, slivered
4 bay leaves
1 sprig thyme
1/2 tsp oregano
2 cloves
10 peppercorns
2 tsp pimentón
1 red chili, or red pepper flakes (optional)
1 carrot, peeled and sliced
1/2 onion, sliced stem to root
1 cup white wine
1 cup water
1 cup sherry vinegar
2 tsp salt
Preparation:
Clean the fish and cut it into thick (1 1/2 inches) crosswise slices. Dust the pieces lightly with flour and fry them in just enough hot oil to cover the bottom of a frying pan. Remove them when they are browned on both sides and cooked through and transfer to a glass or crockery container with a lid.
Strain the oil to remove bits of flour. Return it to the pan with an additional 6 tablespoons of olive oil. Add the garlic, bay leaves, thyme, oregano, cloves, peppercorns, paprika, chili, carrot, and onion and cook gently for 2 minutes. Add the wine, water, vinegar, and salt. Cook for 5 minutes. Remove from heat and cool slightly, then pour over the fish. Cover and marinate, refrigerated, for at least 24 hours and up to 3 days.
Serve the fish, drained, at room temperature garnished with pieces of carrots and onions from the marinade, tomatoes, lettuce, and olives. Drizzle with a little additional marinade. Boiled potatoes can accompany the fish, with the marinade as dressing.
Recipe courtesy of Spain GourmeTour magazine
