Mackerel Escabeche with Boiled Potatoes
Seared mackerel fillets bathed in a warm olive oil, onion, paprika and vinegar sauce, with potatoes and greens.
- Cuisine
- Portuguese · Porto
- Time
- 40 min total (25 min hands-on)
- Serves
- 4
Ingredients
For 4 servings.
- 1 1/2 lb mackerel fillets
- 1/4 cup olive oil
- 2 onions, thinly sliced
- 3 cloves garlic, sliced
- 2 bay leaves
- 1 tsp paprika
- 3 tbsp wine vinegar
- 1 1/2 tsp salt
- 1 1/2 lb potatoes
- 4 cups spinach
- 2 tbsp chopped parsley
Method
- Boil the potatoes in salted water for 15–20 minutes and drain.
- Season the mackerel with half the salt and sear it skin side down in 1 tbsp of the oil for 3 minutes, then turn for 1 minute. Move to a dish.
- Cook the onions, garlic and bay leaves gently in the rest of the oil for 10 minutes. Add the paprika, vinegar and remaining salt and bubble for a minute.
- Pour the warm sauce over the fish. Wilt the spinach in the hot pan and serve with the potatoes and parsley.
Diets and allergens
Fits: Pescatarian, Dairy-free, Gluten-free
Free from: Gluten, Milk, Egg, Peanuts and tree nuts, Shellfish (crustaceans and molluscs), Soy, Sesame
Contains: Fish, Sulfites
Based on ingredients; check labels. Packaged foods such as broth, bread and spice mixes vary by brand.
Nutrition per serving
- Calories
- 640 kcal
- Protein
- 37 g
- Carbohydrates
- 38.3 g
- Fat
- 37.6 g
- Fiber
- 4.2 g
- Sodium
- 908 mg
Nutrition is estimated from USDA FoodData Central and may differ from what you cook. Not medical advice.
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