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Carapaus alimados
Poached mackerel in garlic dressing
Carapaus alimados: poached horse mackerel in a garlic, onion and vinegar dressing
In Portimão and Olhão, when the boats came in loaded with small carapaus, cooks poached them, peeled away skin and bones, and soaked the fillets in olive oil, vinegar, garlic and onion. The dish is served cold, on summer days, with boiled potatoes or just bread, and it tastes better the day after. Mackerel or large sardines work if you can't find horse mackerel. Chef's tip: poach the fish gently, at a shiver rather than a boil, so the fillets stay whole when you lift them off the bone.
- Total time
- 45 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 2 ¼ lb small horse mackerel (carapaus)gutted and scaled, heads on
- 8 ¼ cups water
- 1 tbsp coarse sea salt
- 1 onionhalved and very thinly sliced
- 3 garlic clovesfinely chopped
- 1 handful flat-leaf parsleychopped
- ½ cup extra virgin olive oil
- 3 tbsp white wine vinegar
- ½ tsp black pepperfreshly ground
- 1 ⅓ lb small new potatoes (optional)boiled, to serve
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Method
0/6 doneStep 1: Bring 8 ¼ cups water and 1 tbsp coarse sea salt to the boil in a wide pan, then turn it down until the water barely trembles.
8 minStep 2: Slide in 2 ¼ lb small horse mackerel (carapaus) and poach for 6–8 minutes, until the eyes have turned white and the flesh at the thickest part is opaque and lifts away from the backbone. Don't let it boil, or the fish breaks up.
8 minStep 3: Lift the fish out onto a tray and leave until cool enough to handle. Peel off the skin, pull the fillets off the bones and remove any pin bones you can feel. A common mistake is skipping this: horse mackerel bones are sharp, so run your fingers over every fillet.
Step 4: Lay the fillets in a shallow dish and scatter over 1 onion, 3 garlic cloves and 1 handful flat-leaf parsley.
Step 5: Whisk ½ cup extra virgin olive oil with 3 tbsp white wine vinegar and ½ tsp black pepper and pour it all over the fish.
Step 6: Cover and chill in the fridge for at least 2 hours, or overnight, spooning the dressing over once or twice. Serve cold within 2 days, with 1 ⅓ lb small new potatoes if you like.
120 min
Nutrition per serving
- Calories
- 330 kcal
- Protein
- 32 g
- Carbs
- 3 g
- Fat
- 21 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does carapaus alimados take?
- About 45 minutes in total: 30 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of garlic cloves?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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