Mackerel With Fennel And Onion Sofrito Recipe

Name: Mackerel With Fennel And Onion Sofrito
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 six-ounce mackerel or fish filets; 1 fennel bulb; 1 tablespoon garlic, minced; 1/2 cup dry white wine; 3/4 cup fresh tomato pulp, see headnote; 1/3 cup nicoise olives, chopped; 2 tablespoons pine nuts, toasted; 2 tablespoons currants; pinch of fennel seeds; kosher salt and fresh ground pepper; 2 large yellow onions, julienned

Servings: persons

4 six-ounce mackerel or fish filets
1 fennel bulb
1 tablespoon garlic, minced
1/2 cup dry white wine
3/4 cup fresh tomato pulp, see headnote
1/3 cup nicoise olives, chopped
2 tablespoons pine nuts, toasted
2 tablespoons currants
pinch of fennel seeds
kosher salt and fresh ground pepper
2 large yellow onions, julienned

1
Season the fish with salt about an hour in advance of when you want to prepare them. This is a Japanese technique for preparing fish and if anyone knows how to prepare fish it is the Japanese.
2
Place a large saute pan over medium heat and add enough olive oil to generously coat the bottom of the pan. A little more then a thin layer. Add the onions and fennel. Season them with a heavy pinch of salt and a few grinds of pepper.
3
Take you time and cook the onions and fennel until soft. If they take on a little color that is fine but don't brown them too heavily. In the end you want this to be gooey.
4
Add the white wine and let it reduce to a couple of tablespoons. Add the tomato pulp and cook the sofrito until the liquid is almost all absorbed. Remove from the heat.
5
Set your oven rack so it is about 4 to 6 inches from the broiler and heat the broiler. Place the filets on an oiled sheet tray and season them with white pepper.
6
Place the fish in the oven. Set a timer for 4 minutes and broil the fish.
7
Place the sofrito over medium heat. Stir in the olives, currants and pine nuts. Keep the sofrito warm. At the end of four minutes check the fish for doneness. I did this recipe twice and the 1/2 inch thick filets took 4 minutes both times, but everyone's oven is different. Cook them 2 minutes longer if you need to.
8
Plate them and serve immediately.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 six-ounce mackerel or fish filets, 1 fennel bulb, 1 tablespoon garlic, minced, 1/2 cup dry white wine, and more.

Yes, Mackerel With Fennel And Onion Sofrito falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mackerel With Fennel And Onion Sofrito

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