Fideos con caballa (Mackerel and pasta stew) recipe
Fideos con caballa with beetroot, orange and goats' cheese salad Fideos con caballa is a mackerel-topped pasta stew that's popular in Spain. It is a simple, homemade fish supper that can be on the table in 45 minutes. 2 bay leaves4 mackerel fillets, cleaned and pin-boned with head and tail reserved2 tbsp olive oil1 large onion, finely chopped3 ripe tomatoes, peeled and finely chopped100ml/3½fl oz white wine3 garlic cloves, finely chopped 200g/7oz fideos (short vermicelli pasta) or other soup pastasea salt and freshly ground black pepper 2 bay leaves 4 mackerel fillets, cleaned and pin-boned with head and tail reserved 2 tbsp olive oil 1 large onion, finely chopped 3 ripe tomatoes, peeled and finely chopped 100ml/3½fl oz white wine 3 garlic cloves, finely chopped 200g/7oz fideos (short vermicelli pasta) or other soup pasta sea salt and freshly ground black pepper 3-4 raw beetrootsprig rosemary, leaves picked2 oranges, segmented, juice reserved for the dressing mixed salad leaves such as frisée, sorrel, radicchio and rocket50g/1¾oz hard goats' cheese 3-4 raw beetroot sprig rosemary, leaves picked 2 oranges, segmented, juice reserved for the dressing mixed salad leaves such as frisée, sorrel, radicchio and rocket 50g/1¾oz hard goats' cheese 5 tbsp extra-virgin olive oil2 tbsp sherry vinegarseeds from ½ small pomegranate115g/4oz membrillo, finely choppedsea salt and freshly ground black pepper 5 tbsp extra-virgin olive oil 2 tbsp sherry vinegar seeds from ½ small pomegranate 115g/4oz membrillo, finely chopped sea salt and freshly ground black pepper Method To make the fideos con caballa, half-fill a medium saucepan with water and add a pinch of salt and the bay leaves. Add the mackerel head and tail to the pan and bring to the boil. Reduce the heat and simmer for 10 minutes. Strain the stock into a jug and discard the bay leaves, head and tail. Meanwhile, to make the salad, preheat the oven to 190C/170C Fan/Gas 5. Wrap each beetroot individually in some kitchen foil with a few rosemary leaves and roast for 35-40 minutes, until tender. When cool enough to handle, peel and cut into wedges.Heat 1 tablespoon of the oil in a frying pan over a medium heat and add the onions, tomatoes and wine. Cook for 10 minutes, or until the onion is softened. Add the garlic and fry for another minute. Ladle in the mackerel stock, bring to the boil and add the fideos. Cook for 4 minutes, or until the pasta is al dente. Season with salt and pepper. Season the mackerel fillets with a little salt. Heat the remaining oil in a frying pan and fry the fish, skin-side down, for 2–3 minutes, until golden and almost cooked. Flip over and cook the other side for 30 seconds, or until just cooked through. To make the dressing, whisk the olive oil in a small bowl with the sherry vinegar. Add the orange juice and pomegranate, then mix in the chopped membrillo. Add more vinegar to sharpen if it seems too sweet and season to taste.To assemble the salad, arrange the beetroot and oranges on a serving plate with the salad leaves. Generously spoon the dressing over and finally shave over the cheese.Divide the fideos mixture between four pasta bowls and top with the mackerel and serve with the salad. To make the fideos con caballa, half-fill a medium saucepan with water and add a pinch of salt and the bay leaves. Add the mackerel head and tail to the pan and bring to the boil. Reduce the heat and simmer for 10 minutes. Strain the stock into a jug and discard the bay leaves, head and tail. To make the fideos con caballa, half-fill a medium saucepan with water and add a pinch of salt and the bay leaves. Add the mackerel head and tail to the pan and bring to the boil. Reduce the heat and simmer for 10 minutes. Strain the stock into a jug and discard the bay leaves, head and tail. Meanwhile, to make the salad, preheat the oven to 190C/170C Fan/Gas 5. Wrap each beetroot individually in some kitchen foil with a few rosemary leaves and roast for 35-40 minutes, until tender. When cool enough to handle, peel and cut into wedges. Meanwhile, to make the salad, preheat the oven to 190C/170C Fan/Gas 5. Wrap each beetroot individually in some kitchen foil with a few rosemary leaves and roast for 35-40 minutes, until tender. When cool enough to handle, peel and cut into wedges. Heat 1 tablespoon of the oil in a frying pan over a medium heat and add the onions, tomatoes and wine. Cook for 10 minutes, or until the onion is softened. Add the garlic and fry for another minute. Ladle in the mackerel stock, bring to the boil and add the fideos. Cook for 4 minutes, or until the pasta is al dente. Season with salt and pepper. Heat 1 tablespoon of the oil in a frying pan over a medium heat and add the onions, tomatoes and wine. Cook for 10 minutes, or until the onion is softened. Add the garlic and fry for another minute. Ladle in the mackerel stock, bring to the boil and add the fideos. Cook for 4 minutes, or until the pasta is al dente. Season with salt and pepper. Season the mackerel fillets with a little salt. Heat the remaining oil in a frying pan and fry the fish, skin-side down, for 2–3 minutes, until golden and almost cooked. Flip over and cook the other side for 30 seconds, or until just cooked through. Season the mackerel fillets with a little salt. Heat the remaining oil in a frying pan and fry the fish, skin-side down, for 2–3 minutes, until golden and almost cooked. Flip over and cook the other side for 30 seconds, or until just cooked through. To make the dressing, whisk the olive oil in a small bowl with the sherry vinegar. Add the orange juice and pomegranate, then mix in the chopped membrillo. Add more vinegar to sharpen if it seems too sweet and season to taste. To make the dressing, whisk the olive oil in a small bowl with the sherry vinegar. Add the orange juice and pomegranate, then mix in the chopped membrillo. Add more vinegar to sharpen if it seems too sweet and season to taste. To assemble the salad, arrange the beetroot and oranges on a serving plate with the salad leaves. Generously spoon the dressing over and finally shave over the cheese. To assemble the salad, arrange the beetroot and oranges on a serving plate with the salad leaves. Generously spoon the dressing over and finally shave over the cheese. Divide the fideos mixture between four pasta bowls and top with the mackerel and serve with the salad. Divide the fideos mixture between four pasta bowls and top with the mackerel and serve with the salad.