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Caballa con Tomate | Andalusian Mackerel in Tomato Sauce
(0)
35 min
Quick
Knuspr-Küche
Caballa con Tomate ist ein andalusischer Fischklassiker: Zart geschmorte Makrelenfilets baden in einer aromatischen Sauce aus sonnengereiften Tomaten, süßer Paprika, sanft angeschwitzten Zwiebeln, Knoblauch und einem Schuss trockenem Weißwein. Vollmundig, herzhaft und voller mediterraner Aromen – perfekt mit frischem Weißbrot!
Ingredients
Preparation method
Prepare Vegetables & Sauce
Halve the onion and cut into thin strips. Wash and deseed the red bell pepper, and also slice into thin strips. Peel the garlic cloves and slice thinly. Finely chop the fresh flat-leaf parsley.
Heat the extra virgin olive oil in a large braising pan over medium heat. Add the onion strips and bell pepper strips and gently sauté for about 6 to 8 minutes, until the vegetables are soft and aromatic. Add the garlic and sweet paprika, cooking and stirring for about 1 minute.
Deglaze the vegetables with the dry white wine and let it simmer for 2 minutes. Then add the diced canned tomatoes and the bay leaf. Season the sauce with sea salt and freshly ground black pepper, and let it gently thicken over low to medium heat for about 12 to 15 minutes.
Chef's tip
The rich mackerel pairs perfectly with the fruity acidity of the tomato sauce. Only let the fish gently poach in the sauce so that it stays especially juicy.
A chilled Spanish white wine (e.g., Verdejo) or a dry rosé pairs wonderfully with this.
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