SHARON CROXFORD
Braised Mackerel with Cinnamon
September 6th 2008 14:40
:
Turkish Delights: Braised Mackerel with Cinnamon...a recipe
Braised Mackerel
This recipe is adapted from that published by Turabli Efendi in 1864 (see post Cinnamon - the condiment of choice in the late Ottoman era) and was originally called 'Priest's Stew' .
Serves 6
INGREDIENTS
6 medium sized mackerel, cut into steaks with bones removed
90ml (3 floz) olive oil
600g (3 large) onions, sliced
1/2 small bunch parsley, chopped
1/2 small fennel, chopped into small pieces
150ml (5 floz) good quality vinegar
1 teaspoon salt
1 teaspoon freshly cracked black pepper
1 teaspoon ground cinnamon
METHOD
1. Heat half oil in large flat-based pan and gently cook onions then set half aside.
2. Sprinkle half parsley and fennel over onions then place mackerel on top.
3. Sprinkle remainder of onions, parsley then fennel.
4. Pour over vinegar, season with salt and pepper.
5. Place over a moderate heat until fish cooked, approximately 20 minutes.
6. Serve with cinnamon sprinkled over the top.
This recipe is adapted from that published by Turabli Efendi in 1864 (see post Cinnamon - the condiment of choice in the late Ottoman era) and was originally called 'Priest's Stew' .
Serves 6
INGREDIENTS
6 medium sized mackerel, cut into steaks with bones removed
90ml (3 floz) olive oil
600g (3 large) onions, sliced
1/2 small bunch parsley, chopped
1/2 small fennel, chopped into small pieces
150ml (5 floz) good quality vinegar
1 teaspoon salt
1 teaspoon freshly cracked black pepper
1 teaspoon ground cinnamon
1. Heat half oil in large flat-based pan and gently cook onions then set half aside.
2. Sprinkle half parsley and fennel over onions then place mackerel on top.
3. Sprinkle remainder of onions, parsley then fennel.
4. Pour over vinegar, season with salt and pepper.
5. Place over a moderate heat until fish cooked, approximately 20 minutes.
6. Serve with cinnamon sprinkled over the top.
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