Easter is here and although I am not religious at all I like the fact that you can gather with family & friends and have a good time while you eat a feast. Continue reading “Macarela en Salsa Verde (Mackerel in Green Sauce)”
Monday and just a few days for the Easter Holidays, we are just counting the days to go away to a well deserve break, this time we are going to Copenhagen and we can’t wait! Continue reading “Pescado Empapelado (Fish in Parchment)”
We had such a sunny day in London that I felt I was in Ensenada and I fancied doing some ceviche, so here is the super mega quick recipe for these lovely fish and sea urchin ceviche tostadas. Continue reading “Tostadas de Ceviche de Pescado y Erizo (Fish & Sea Urchin Ceviche)”
One of the things that my family know how to do very well is a BBQ, beef, seafood, fish, you name it, we’ll do it in a BBQ. My dad was a complete and utter fun of them and he used to put so much effort into them, if we were going to have a BBQ with beef, he used to prepare everything so thoroughly and if we were going to have a “Mariscada”, well, it was just wonderful! and this recipe, Zarandeado Style fish, has been always in our seafood/fish BBQs. Traditionally this recipe is done on a charcoal grill in the garden, but I did mine in the oven or you can also do it on a frying pan and as I said, this is my family’s recipe, so it changes slightly from the traditional Zarandeado fish recipe.
For this recipe I used two whole sea bass, but if you are catering for a larger crowd, you can always use any larger white meat fish, like a large cod or haddock, I also add a bit of coriander to mine and a slice of lemon, but it is not necessary as my family recipe only goes with tomato, onion and green pepper.
The Zarandeado Style fish is a recipe from the north of Mexico, a place call, Nayarit, but Sinaloa, another state in the north of Mexico, has adopted the recipe as well, so my recipe comes from Sinaloa because my mum was born there, but in my family we tent to add white wine to make the fish even more tastier and also because in Baja California, the state where I am from, we have one of the most important wine regions in Mexico, Valle de Guadalupe.
The fish you see below was made last summer by my brother-in-law when we went to Ensenada for our summer holidays. That day we had a Mariscada and one of the dishes was Pescado Zarandeado.
Prep 15 min
Cook 20 min
- 4 whole sea bass, descaled, gut, no heads and butterfly
- 2 large tomatoes thinly sliced
- 1 medium onion thinly sliced
- 1 green pepper julienne
- 4 tbsp Dijon mustard
- 4 tbsp butter
- salt and pepper to taste
- 1 cup dry white wine
- Ask your fishmonger to clean and butterfly your fish, then stuff the fish one by one with the vegetables.
- Add 1 tbsp butter and mustard to each fish and a splash of dry white wine. Season with salt and pepper.
- Wrap them individually in aluminium foil and add a splash of dry white wine.
- Place them in a preheat oven to 190 ℃, 170 ℃ fan or gas mark 5 or place the parcels on a preheat frying pan. Cook for around 15 to 20 min.
- Have them with some Mexican rice or potatoes.
Growing up a in port city, one can have the opportunity to enjoy very fresh fish and seafood. Ensenada is one of those cities, its famous “Mercado Negro” a fish market where you can find very fresh produce. Since I was a child my family have always had bought fish in there and the quality is excellent, this is very important, specially if you are thinking of preparing a Mexican fish broth.
Caldo de Pescado or Sopa de Pescado is that recipe that every family in Ensenada knows how to cook, obviously every family have their own recipe, so this is my family recipe, it is a very simple and quick recipe, so there is no excuse!
Prep 15 min
Cook 30 approx
- 6 cod fillets
- 1.5 litre fish stock
- 2 tomatoes
- 1 small onion peeled
- 1 small garlic clove
- 1 or 2 chiplotle chillies in adobo
- 1 large courgette cut in half moons
- 1 potato peeled and cut in chunks
- 1 carrot cut in half moons
- 1 celery stalk cut in half moons
- Pinch pepper
- Salt to taste
- 1 tbsp rapeseed oil
- Chopped coriander
- Juice of a lime
- Blend the tomatoes, onion and chipotle chillies until a smooth consistency.
- Heat the oil in a casserole dish and add the sauce, the fish stock, salt and pepper. Cook for 15 min.
- Add the carrots, courgettes, potatoes and celery. Continue cooking for 10 more min.
- Then when the vegetables are almost cook, add the fish fillets. Cook for 5 min.
- Serve in a bowl and scatter coriander and squeeze a lime wedge.
Pipían or Pepian, as some people call it, is a type of Mexican sauce which the main ingredient are pumpkin seeds, in Spanish these are call “pepitas” that is where the word “Pipian” comes from.
The sauce has a similar consistency to mole, you can get Pipian sauce already made, but nothing beats the fresh homemade one, it is not a difficult recipe to make and the flavour is amazing.
Usually pipian is eaten with chicken, but I used mackerel and had a salad with it to make it a bit lighter, traditionally chicken Pipian is served with Mexican rice and refried beans.
Prep 15 min
Cook 20 min
- 4 mackerel fillets
- 30 gr green pumpkin seeds toasted
- 10 gr roasted sesame seeds
- 1 tbsp maseca flour
- 2 poblano peppers or green peppers deseeded and roasted
- 1/2 small onion
- 1 or 2 Serrano peppers
- 3 fresh or tin green tomatillos
- 1 peeled garlic clove
- 50 gr fresh coriander
- 1 cup chicken stock
- Salt to taste
- 3 tbsp rapeseed oil
- A bag of watercress salad
First roast the pumpkin and sesame seeds on a frying pan on medium heat for 5 min.
Then roast the poblano or green peppers on the stove top burners until completely blistered and charred all over. Wrap the peppers with a tea towel and place them in a plastic oand let sit for around 8 min, this will make the peppers sweat, making the skin peeling easier. Peel the charred skin and remove the seed and stem.
In the meantime cook the tomatillos and serrano chillies in a medium saucepan with just enough water to cover them (if you are using tin tomatillos, only cook the Serrano chillies). Then place the peeled roasted poblano peppers, tomatillos, Serrano chillies, onion, garlic, cilantro, green pumpkin seeds, maseca flour, sesame seed, and chicken stock into a blender and puree until smooth.
Then heat a frying pan on medium heat and add 2 tbsp of oil, pour in the sauce, add salt to taste stir from time to time and cook for around 15 mjn until the sauce has a consistency of heavy cream. If it’s too thick, add more chicken broth until you get the desire consistency, turn the heat off and set aside, ready to be serve with the mackerel fillets.
While the sauce is cooking, fry your mackerel fillets. Heat a frying pan on medium heat and add the oil, once the oil is hot, place 2 mackerel fillets at a time, skin down, push the fillets down with a spatula (this will avoid the fillet to curl up), fry them 3 to 5 min on each side.
Serve some watercress salad on a dinner plate, place one mackerel fillet on top of the salad and pour some green Pipian on top of the fish.
- You can get fresh tomatillos and poblano peppers from cool chile, they sell them when the tomatillos and poblano peppers are in season.
- If you can’t find these ingredients fresh then get the tomatillos in a tin, you can find them in www.mexgrocer.co.uk and use green peppers instead of poblanos.
Caldo Siete Mares is a very famous seafood broth in Ensenada, Baja California, if you take a walk to Mercado Negro (seafood market), you will find a wide variety of fresh fish and crustaceaos, from tuna to prawn, you name it, the Mercado Negro has it. Continue reading “Caldo Siete Mares (Sea Food Broth Seven Seas)”