Calla en Escabeche Recipe | Food Network UK

Ingredients

• 2 small mackerel, cleaned and filleted and deboned
• 5 tablespoons extra virgin olive oil
• ½ Spanish onion, thinly sliced
• 1 small carrot, cut into fine strips
• 3 garlic cloves
• 3 bay leaves
• 5 crushed black peppercorns
• Sprig of fresh thyme
• 1 tablespoon sweet pimenton
• 2 tablespoons sherry vinegar
• 200ml shaoxing rice wine, or white wine
• Sea salt
• Freshly ground black pepper
• For the tapenade
• 100g green pitted olives
• 30g Manchego cheese
• 30g pistachios
• 50g extra virgin olive oil
• Juice of ½ a lemon
• ½ teaspoon fennel seeds
• A pinch of sweet pimenton
• Ciabatta bread, sliced
• 1 garlic clove
• ½ avocado, finely sliced