Dish and the Spoon

a passion for food and cooking inspired by travel, family and friends

M is for Mackerel

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with fork

I love fish is every form; baked, grilled, fried, raw and also smoked.  I especially like hot smoked fish.  Its rich, oily and packed full of flavour.

On our trip to Spain, we had arrived hot and starving in Seville and stumbled across this little tavern close to our hotel.  It served simple tapas style bar food and we ordered a plate of mixed smoked fish open sandwiches.  Consumed with an ice cold cerveza, it was heaven.

cured fish plate

Smoked mackerel is especially rich is omega-3 fats and is probably not an everyday food for the fact that it is not low in calories.  However, a small amount goes a long distance as it is such a strong, delicious flavour.

ingredients

I have been wanting to share this dish for some time, and have had to be patient to reach the letter M.  I must have cooked this Sicilian pasta dish by Nigella at least 10 times.  It is straight from her Nigelissima cookbook – this book is one that I have cooked the most recipes from any book.  A big statement I know but the food in this book is simple and quick to prepare and really just yum.

mackeral

pasta

This one is a firm favourite of ours.  The added flavours of sweet marsala and sultanas combined with the tang of capers and vinegar cut through the rich salty fish perfectly.  The 2 older kids enjoyed this, although we had a brief ‘discussion’ as to why I was not going to remove the bits of dill….

It might not seem like the first pasta dish on your list, but try it, I promise if you like smoked fish, you will love this.  

yum

 

Smoked Mackerel Pasta
 
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PS Feel free to substitute the mackerel for any other hot smoked fish
Author:
Serves: 3
Ingredients
  • 180g smoked mackerel fillets, flaked into chunks (it will break up more when combined)
  • 300g spaghetti
  • 1 banana shallot finely diced
  • 2 tablespoons olive oil
  • 60 ml marsala wine
  • ⅓ cup golden sultanas, soaked for 5 minutes in boiling water to soften, then drained
  • 2 tablespoons pine nutes, lightly toasted
  • 2 tablespoons fresh dill, chopped
  • 2 tablespoons capers (rinsed if salted), I prefer baby ones
  • a few drops of red wine vinegar (I like about a teaspoon in mine)
Instructions
  1. In a large pot of boiling, salted water, place the spaghetti and cooked according to instructions on the packet, reserving ½ cup of pasta water.
  2. In a saute pan, heat the oil to medium and cook the onions for a few minutes until translucent
  3. Add the fish, sultanas, capers and marsala and let the wine bubble for a few minutes.
  4. Add the vinegar and turn the heat off.
  5. Add the pine nuts and dill and the drained pasta and toss to combine, using a little of the reserved pasta water to thin if required.
  6. Drizzle with a good olive oil and scatter with a little more dill

 

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