Potaje de vigilia with mackerel and spinach, recipe for Holy Week
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Total: 1 h 45 min Diners: 4
When Christmas is over, we all get a bittersweet feeling in our bodies. A nostalgia that turns into melancholy and this, subsequently, into gastronomic sadness. The great tributes without counting calories are over, but, above all, the season of panettones and roscones is over.
However, a certain hope is glimpsed in the distance that manifests itself with a slight smell of burnt sugar and infused milk. It is the smell of torrijas. The smell of Easter. A time that, contrary to what for centuries prevailed in the Christian world, in Spain; is, like Christmas, an eminently gastronomic season.
In addition, it is a time that, regardless of the seasons of fruits or Vegetable Recipes, meats or fish, has a timeless classic and timeless recipes immovable. That is to say, they can be cooked and consumed all year round due to the perpetual seasonality of the products that are the protagonists of their recipes, but they are not. There is a custom and tradition of eating them only on these dates. From here I call to elaborate Lenten preparations 365 days a year. Why should we limit the consumption of potajes de vigilia or torrijas to one week (or roscones)? There I leave it.
Perhaps, within the multitude of cod recipes that exist, the most representative dish is the potaje, that stew of chickpeas, cod and spinach that is usually finished with hard-boiled egg and is already a mythical dish in many areas of Spain at this time of year.
But as there is cod throughout the year, and more salty, this time I propose to make this classic of the kitchen vigil with a product that, now, there is only at this time: mackerel. Its best season is now and you just have to know that it has a weaker cooking. It should be added at the end of the stew or, if you prefer, raw and can be lightly salted a few minutes before. If you do this be very careful because it is usually infected with anisakis, so always freeze previously for 1 week.
It is a real delicacy with lots of flavor and very appreciated around the world. The overseas position that our country has gives us a privileged situation to obtain this and many other incredible products for which a great majority of countries would give their lives. But don’t limit our potajes, pestiños, torrijas, atascaburras and other delicacies to one week. It is enough, as is the case, to adapt them.
How to make mackerel stew
Ingredients
For the mackerel stock
Water, 2 liters Mackerel bones and heads, 2 pcs Green onion, leek or garlic, 6 pcs Bay leaf, 1 pc Salt, 1 teaspoon
For the stew
. Sweet (or white) onions, 2 pc Garlic clove, 1 pc Sweet paprika, 1 tsp Fried tomato, 2 tbsp Country eggs, 2 pc Cooked chickpeas, 300 g Raw spinach, 300 g Toasted bread, 2 slices Cumin, 1/2 tsp White wine, 1 tbsp Mackerel, 2 pc
Step 1
The first thing we will do is prepare the broth with which we are going to make our mackerel stew. We must put in a pot plenty of water, the bones and heads of fish, bay leaf, salt and green onions, leeks, garlic, etc.. Bring to the boil and when it starts to boil lower the heat to the minimum and let it cook for 30 minutes. If there is a lot of foam, remove it with the help of a spoon and set aside after this time. Cook the eggs for 10 minutes and cool quickly. Peel.
Step 2
Chop the onion into fine julienne strips and fry in a pot over medium-low heat with olive oil and salt, let it caramelize, we will have to stir it from time to time, covering the pot always helps.
Step 3
When the onion is already caramelized add the garlic clove, the paprika and the fried tomato and stir well. Then add the chickpeas, previously drained and well washed, and then the spinach.
Step 4
Cover with the fish stock and leave to cook over a low heat while continuing with the preparation. Mash the toasted bread with the cumin and the egg yolks in a mortar and pestle and add the white wine, add the mash to the stew and let it begin to help us bind it.
Step 5
Chop the egg white and chop the mackerel loins, which should be very clean without skin or bones. Leave a few larger pieces for later simply plating them on top.
Step 6
When the stew has the desired consistency, add some more spinach to make it greener and add salt and black pepper. Add the chopped mackerel, turn over and turn off the heat. Add the larger pieces and let them rest in the stew to cook with the residual heat.
Step 7
Place our mackerel stew with some fresh spinach leaves, the most beautiful loin on top and also the chopped egg white.
