Seared Mackerel with Fennel, Potatoes and Olives | RICARDO

Name: Seared Mackerel with Fennel, Potatoes and Olives | RICARDO
Total time: 50 min
Ingredients: 2 baby potatoes, cut into 1/4-inch (1/2-cm) thin slices; 1 leek, cut into 1/4-inch (1/2-cm) thin slices; 1/4 cup (60 ml) pastis or ouzo liqueur; 1/2 cup (125 ml) chicken broth; 8 oil-packed sundried black olives, pitted and halved; Salt and pepper; 1/2 bulb fennel, cut into quarters; 3 tablespoons (45 ml) olive oil; 2 tablespoons (30 ml) Pastis or ouzo liqueur; 4 fillets mackerel with the skin, fresh or frozen and thawed, about 4 oz (115 g) each, halved diagonally; 1 tablespoon (15 ml) fennel fronds

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Ricardo's recipes : Seared Mackerel with Fennel, Potatoes and Olives

Keywords

fish
potatoes
vegetables
olive
pastis

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Ingredients

2 baby potatoes, cut into 1/4-inch (1/2-cm) thin slices
1 leek, cut into 1/4-inch (1/2-cm) thin slices
1/4 cup (60 ml) pastis or ouzo liqueur
1/2 cup (125 ml) chicken broth
8 oil-packed sundried black olives, pitted and halved
Salt and pepper
1/2 bulb fennel, cut into quarters
3 tablespoons (45 ml) olive oil
2 tablespoons (30 ml) Pastis or ouzo liqueur
4 fillets mackerel with the skin, fresh or frozen and thawed, about 4 oz (115 g) each, halved diagonally
1 tablespoon (15 ml) fennel fronds