Tinned fish is one of the hidden gems on the Aperitivo shelves, and we are always ready for more excuses to eat them.
This dish has a similar comfort factor as a tuna noodle casserole – rich and creamy rice with a firm and mild fish, topped with a bright and crunchy herb mixture. Cole’s Wild Mackerel in Piri-Piri Sauce is a great fish for this recipe, but feel free to swap it with another firm tinned fish.
Cheesy Spanish Rice with Mackerel and Crunchy Gremolata
Serves 2 as a main dish – 4 as a side.
- 1 8 oz. package Spanish Yellow Rice
- 0.5 – 0.6 pound Saffron Raclette
- 1 tin Cole’s Wild Mackerel in Piri-Piri Sauce – 4 fillets
- 1 garlic clove
- 1 anchovy fillet
- 1 teaspoon coriander seeds
- ½ tablespoon olive oil
- 1/4 cup Panko breadcrumbs
- 1/4 cup parsley, chopped
- 1 tablespoon lemon zest
- Pinch red pepper flakes
Cook the rice according to the package instructions.
Remove the rind from the cheese and grate on a large hole box grater. Once rice is cooked, remove from heat and fold in the cheese. Keep warm.
Finely mince the garlic clove and anchovy fillet. Pile the chopped garlic and anchovy on one side of the cutting board. Tilt the knife at a 30-degree angle to the board and drag it over the garlic-anchovy mixture, scraping it across the surface of the board. Pile up the mixture again, sprinkle lightly with salt, and scrape again. Repeat until the mixture is a smooth paste and add to a small mixing bowl.
In a large skillet, toast coriander seeds over medium heat until fragrant, about 4 minutes. Remove and crush seeds using your favorite method (mortar and pestle, back of a skillet, etc.) and add to the bowl with the garlic-anchovy paste.
Drizzle about a half a tablespoon of olive oil in the same skillet and toast the Panko breadcrumbs until golden brown, about 5 minutes. Add to mixing bowl, along with the lemon zest, chopped parsley and red pepper flakes. Stir together and drizzle with olive oil to slightly moisten.
Divide cheesy rice among serving plates. Remove mackerel fillets from the tin and divide evenly among the plates. Sprinkle with the crunchy gremolata and serve with a bright and crisp white wine.
Suggested wine pairing – Nortica Alvarinho from northern Portugal