Barbecued Mackerel with Aubergine and Chickpea Stew

This dish effortlessly beautiful, the stew is so versatile it could be eaten with most fish!

For 2

Ingredients:

• 2 fresh whole mackerel

• 1 jar of pre cooked chickpeas

• 1 tin of whole tomatoes

• 1 aubergine

• 1 shallot

• 5 cloves of garlic

• 1/2 a cup of torn green olives

• 1 handful of fresh oregano (optional)

• 1 stem of basil

• 1 lemon

• olive oil

• salt

• corse ground black pepper

• chilli flakes

Method

Step 1: Clean fish (skip this step if you have bought your fish already cleaned)

Firstly to identify fresh fish from your fish mongers or market here are some easy ‘tell-tell signs’- the eyes should be clear and have no white film on them. The gills should be vibrant red and the fish should not have a potent ‘fishy’ smell, fresh fish should smell like the ocean. Not only is mackerel a delicious fish but they also have such tiny scales you don’t need to decals them!

To clean your mackerel, under running cold water remove the gills by pushing your index finger through the gills and out the other side then pull the gills through one side, they should pull out the innards with them. Next with a small sharp knife or scissors cut along the belly and remove the blood line by running the knife or scissors against the red line along the spine… Giving it all one final rinse and pat dry with tissue paper (of course you don’t have to do this step you are squeamish, just ask your fish monger to remove them for you).

Step 2: Heat barbecue

Get your barbecue hot! Using Coal make sure they are heated until white, let it get to temperature while you prep the rest of the dish. Make sure you keep the grill on top so that it gets heated by the coals.

Step 3: Make stew

Slice your aubergine into 1/2 cm rounds and set aside. Next finely chop 1 shallot and add to a saucepan with a splash of olive oil and put on a low heat with a generous pinch of salt. While the shallot is sweating finely chop 5 cloves of garlic, once the shallot is sweated down (it should have no crunch) add the garlic and 1 stem of basil, let it sweat for another 2 minutes. Then add 1 small pinch of chilli flakes and 1 generous pinch of ground black pepper and then add the drained 1 can of chickpeas and 1 tin of whole tomatoes to the saucepan, along with the 1/2 a cup of olives. Let simmer for 20 minutes.

Step 4: Grill aubergines

While the stew is simmering away brush the aubergines rounds (each side) with olive oil and char on the barbecue. Once all of them are evenly charred add to the stew with 1/2 a cup of water and stew for another 10 minutes.

Step 5: Cook fish

Time to barbecue the mackerel! The coals should be very hot at this point. Start by lightly rubbing olive oil over the out side of the fish then season the mackerel all over, inside and out (mackerel tends to be on the more salty side than most fish, so keep that in mind). Lay the mackerel diagonally across the grill, make sure you don’t move it as you may tear the skin! Let them char for 5 minutes (they may need slightly longer if your fish are bigger). After they have cooked on one side gently turn them by giving them a slight push from the spine, they should roll ( you shouldn’t need a spatular to turn them). Cook for another 5 minutes. To check they are cooked, with a skewer or small knife gently poke into one side of spine, if it goes in with ease it is cooked, if you still feel some resistance leave to cook for another 1-2 minutes. Once cooked carefully lift them from the grill using a spatular and place them onto a plate with a squirt of lemon. Leave to sit while you plate up.

Step 6: EAT!

Give the stew a stir and remove the basil. Adjust the seasoning and add half the oregano, plate the stew by spooning it onto the plate then gently place the mackerel on top with a sprinkling of oregano and a drizzle of olive oil. Then all there is left to do is grab a glass of rosé and enjoy!