Entradas populares

Friday, June 6, 2014

ESTORNINO WITH 15TH CENTURY RECIPE FOR CHUB MACKEREL

nice macks
Photo from: j peters 
verdel, OCat bisol, bifol, Cat. bis, verat d'ull gros, L. Scomber colias (japonicus), Fr. maquereau espagnol, Eng chub mackerel, Spanish mackerel, Atlantic mackerel. A small fish (25” or 64 cm. long) that swims in schools and is found almost worldwide. It is elongated, dark green to blue-black on top with wavy dark streaks and silvery below with dusty blotches. It is claimed to be economical and nutritious. Nola prescribed cooking with all spices and herbs except marjoram but with toasted hazelnuts, almonds, pine kernels, raisins and a little oil. [ES: Carroll-Mann. Guisados 2-art. Jun 6, 01:ftn 142; ES: Gran Dicc. Nov 16, 04; and Nola: 1989:lxiiii-4]

CHUB MACKEREL IN A CASSEROLE ADAPTED FROM NOLA lxiiii-4 BISOLES IN CAZUELA[1]

A Treat for Fish Lovers
Photo by: Lord-Williams
Ingredients

1 medium mackerel (about 2 lbs for 4 persons)
¼ c olive oil
a variety of mixed spices such as ¼ tsp pepper and ½ tsp ground cloves
a variety of herbs (except marjoram) such as ¼  tsp cumin and ½ tsp ea of  thyme, basil and coriander leaves removed from stalks and chopped
¼ c almonds
1/8 c pine kernels
¼ c raisins
¼ c toasted hazelnuts

Preparation

Clean a mackerel and wash it.  Lay it out flat and carefully remove bones with a paring knife.

Mix spices, herbs, almonds and pine kernels. Put the fish in a casserole with olive oil over medium heat. Add the spices, herbs, almonds and pine kernels. When half cooked, after about 1 ½ minutes, remove the seeds from the raisins and grind them with the hazelnuts. Add them to the pot.

If one wishes to cook mackerel in a different way, do it like sardines but it must be done right with no mistakes.


[1] For another mackerel recipe see blog titled caballa published May 2, 2012.

No comments:

Post a Comment