Mackerel in Brine

A different way to eat fish, the brine is very common used with veggies poultry and game birds. It´s a technique to preserve the food cooking a broth of vinegar, olive oil, salt, pepper seeds, wine and bay leaf. This kind of marinade comes from the Arabic cuisine.

-2 Mackerels in filets.

-1 big Onion.

-2 Carrots.

-2 Garlic Cloves.

-1 cup of Wine Vinegar.

-2 Bay Leaves.

-5 Pepper Corns.

-1 cup of White Wine.

-Spanish Extra Virgin Olive Oil.

-Flour.

-Salt.

Start by coating the mackerel filets in flour and frying them in a pan with EVOO.  Keep them on a plate with a paper towel. Put the minced onions and garlic cloves, the sliced carrots, the bay leaves and the pepper corns in a pot. Poach them all till everything is soft then add the vinegar and the wine. Boil it for 5 minutes, add the fish and let it cook for 10 minutes and…THAT´S ALL.

Hallelujah and Holy Mackerel...!