Ingredients:
- ~2 kg line-caught mackerel fillets from Henderson To Home
- 2 white onions
- 1 big carrot
- 1 garlic bulb
- 3/4 bay leaves
- Half tablespoon of spanish sweet paprika - pimenton -
- 1 dried chilli pepper
- 1 glass dry white wine/fino or manzanilla - Sherry -
- 0.3 dl of malt vinegar
- Water
- Salt and pepper
Method:
- Fillet the mackerel if not filleted yet and remove all bones off it.
- Pan-fry the mackerel fillets skin side until golden brown. Leave aside.
- Add some more olive oil to the same sauce pan, onion, garlic and dried chilli, then sprinkle the paprika. Gently cook them until soft - burnt paprika has a terrible flavour so be careful!
- Add the wine and leave until the alcohol has evaporated. Then, add the vinegar.
- Add the mackerel fillets and remove from the stove. Leave aside lid on.
- Put in the fridge for 24 hours. You can eat it room temperature or warm (!)
- Enjoy!