Mackerel? Do you like it?

Personally, I don’t like mackerel. I eat almost all fish, but am not keen on smoked haddock although with a poached egg it is ok. Not over keen on Shark, would never choose it but like or love almost everything else. My condemned mans last meal would be Fish and Chips ( though I am very choosy about how it is cooked and the chips have to be triple cooked). Himself ? He likes most things, will try anything as long as there is no fat or gristle ( memories of childhood). And really likes mackerel. it being one of the oily fish, it is really good for you!

The first time I had mackerel was many years ago in Berlin , where himself was studying and myself a mere tourist. Didn’t grab me them and doesn’t grab me now.

However, I am always on the lookout for ideas and inspirations and have recently tried a new one which involves Nduja and chickpeas.

Quiet by chance I had some Nduja in the refrigerator and naturally had all of the other ingredients as well, including the fish.

Nduja is a spicy spreadable sausage from Calabria in southern Italy, though other regions in Spain and France have something similar. The roasted hot chilli peppers give it a deep red colour and a fiery taste and has become popular in the USA and the UK.

For 2 Servings

  • 2 +2 tabs olive oil
  • Small onion chopped
  • +/- 75 grams Nduja
  • a tin of cherry tomatoes or a good handful of fresh cherry tomatoes (I used fresh as I had oodles of them)!
  • Can chickpeas drained
  • A couple of cloves of garlic, crushed
  • Small bunch parsley chopped
  • 1/2 lemon including zest and juice
  • 2 tablespoons paprika
  • 2-4 fillets of mackerel depending on size
  • Heat 2 tablespoons of the oil and add the onion until, soft but not coloured
  • Add the garlic and then the Nduja, cook for about 5 minutes breaking it up as it softens.
  • Add the tomatoes and chickpeas, cook until the tomatoes are soft. Season to taste .
  • Mix together the parsley and lemon juice and zest.
  • Dust the filets with the paprika
  • Heat the remaining oil and cook the mackerel skin side down until crisp , quickly flip over and cook for a quick minute.
  • Spoon the chick pea, tomato mixture onto a plate or a bowl. Top with the fish and then the parsley (oops I forgot to add the parsley)!

So if you like fish then give this one a try. Obviously with a strong tasting fish like mackerel thIs works well, but I really don’t see why it wouldn’t work with other fish as well, especially Salmon. I will give it a try!

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