A third Moro recipe. This, we had one night, quite late, after a friend came over with some very fresh mackerel. It was unbelievably good.
- 4 mackerel, gutted and split (butterflied)
- 3 tbsp olive oil
- 3 cloves of garlic
- 1 bunch of parsley, chopped
- 2 tsp sweet smoked Spanish paprika
- 1 lemon
- salt and pepper
- Heat the oven to 220c
- Butterfly the fish – from the belly side, split the fish open and cut on either side of the back-bone, and pull this away. Open out the fish and remove any obvious small bones.
- Take a pan that can accommodate all the fish, and place it on the stove top, cover the base with olive oil and then turn the heat high.
- When the oil is hot, put the mackerel in, season with salt and pepper and put the pan in the oven for 8 minutes.
- Put the mackerel onto serving plates, and sprinkle with garlic, paprika, parsley and serve with a quarter lemon.
We had new potatoes with this the first time, and bread and salad the second time.
We had the usual debate through the late afternoon about what we might do for a meal, when the spouse mentioned that we had some squats, and I said that I liked risotto. We used Valentina Harris’s book, Risotto Risotto to give us the technical details. This is what we did.
- 1/2 an onion, finely chopped
- A lovage leaf (or a little bit of celery)
- 50g butter
- 200g arborio rice
- 1/4 bottle vinho verde (or any dry white wine)
- 500ml boiling hot vegetable stock
- 500g squats, cut in half (peeled weight)
- 25g freshly grated parmesan
- 1 tbsp finely chopped flatleaf parsley
- Salt and pepper
My rule of thumb, for a good sized portion per person I allow 75g rice and 225ml liquid. For a starter, 50g. This recipe depended on how much weight of squats we had, and we got three servings.
- Fry the onion in half the butter until soft, then stir in the risotto rice and lovage.
- If you are using celery, chop it finely and fry it with the onion.
- Stir the rice into the frying onion until it looks opaque and is hot. Then stir in the wine, then start adding the stock a little bit at a time, allowing each bit of stock to be absorbed before adding the next.
- With the last little bit of stock, add the squats. When the stock is fully soaked in, remove the risotto from the heat, and add the parsley, the rest of the butter and the parmesan, add any salt and pepper that is needed, and then cover. Leave the risotto to rest for a couple of minutes before serving.
Lots of places to pick fresh mussels around the coast. This is a great way to cook them.
- 2kg mussels, cleaned and scrubbed
- 2 cloves of garlic
- 4 shallots
- 2 tbsp chopped parsley
- 25g butter
- 600ml white wine
- 25ml pastis such as pernod (optional)
- salt and pepper
- Put the shallots, wine, pastis, garlic, and parsley in a large pan and simmer for five minutes
- Add the butter and the mussels, turn the heat to high, and cook until the mussels are open. Shake the pan a few times to ensure that the mussels cook evenly.
- Season, and serve the mussels in soup bowls with the liquor as a sauce, and chopped parsley as a garnish.
We had a very large lobster, which isn’t usually that good a deal: lots of shell, not much meat, and a worry about what to do with it. Plus it had lost its claws along the way, hence the reason why it wasn’t that marketable. I made this with it; delicious and I reckon it would work well with monkfish as well, or prawn tails. I poached the lobster for 15 minutes and saved the liquor for use in the recipe. If you doubled the recipe to use 2 lobsters, then you wouldn’t be using half onions etcetera.
- 1 large cooked lobster, meat removed from tail, plus save the liquor from boiling it.
- 25g butter
- 2 tsp creole spice blend (from seasoned pioneers)
- 1/2 onion, finely chopped
- 1 clove garlic, crushed
- 1/2 green pepper, finely chopped
- 1 carrot, finely chopped
- 1 tin tomatoes
- Roughly chop the cooked lobster meat and put it in the fridge in a plastic tub along with 2 tsp creole spice blend, shaken to distribute the spice.
- Melt the butter in a large pan and gently fry the onion for several minutes, until translucent.
- Add the garlic, green pepper and carrot, and continue to fry for a few more minutes.
- Meantime, use a soup wand to purée the tomatoes in the tin. Add to the onion and carrot mixture
- Simmer the sauce very slowly for around 45 minutes, adding a little of the liquor from boiling the lobster if it looks as if it is getting a little dry.
- Add the chopped lobster meat, and simmer for another 10 to 15 minutes, until the lobster is heated through. Serve on a bed of rice.