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Mackerel Escabeche

There's something rather satisfying about the simplicity of this dish, and yet the flavour is just out of this world, use the freshest mackerel you can get your hands on, preferably ones caught that very morning

This recipe I'm going to share with you guys will serve 4 people, and is a great starter to any meal


8 fresh mackerel fillets with all the bones removed

200ml of olive oil

4 cloves of garlic peeled and thinly sliced

2 large banana shallots peeled and thinly sliced

1 small fennel bulb thinly sliced

2 carrots peeled and thinly sliced

4 bay leaves

2 good pinches of saffron

2 teaspoon of coriander seeds

2 teaspoon of fennel seeds

4 star anise

2 tablespoons of sugar

400ml white wine

200ml Orange juice

A good pinch of grated orange

100ml of white wine vinegar

A good handful of fresh chopped parsley and basil


Firstly toast the fennel and coriander seeds until lightly browned

Now place all the ingredients (except for the mackerel and parsley and basil )into a saucepan and gently bring to the simmer, cook for 6-7 minutes

Season the mackerel fillets well and add them to the saucepan, remove the pan from the heat and allow the mackerel to poach for about 2-3 minutes

Now add the chopped parsley and basil

Leave to cool to room temperature and serve

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