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Soused mackerel

Difficulty: Medium Doses: for 4 people

16 mackerel (approximately 50 g each),

500 g of yellow onion,

1 l extra virgin olive oil,

100 g flour type 00,

½ glass of white wine vinegar,

½ litre of dry white wine,

30 g of pine nuts,

50 g of sultana,

2 bay leaves,

1 sprig of rosemary,




Mackerel, like most oily fish, is available throughout the year. Its flesh is white with a particular intense flavor. It is marketed fresh, frozen, smoked and canned. It lives deep and in spring it goes up in schools towards the coast.

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