Photo from: j peters
CHUB MACKEREL IN A CASSEROLE ADAPTED FROM NOLA lxiiii-4 BISOLES IN CAZUELA
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
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.