Mackerel spread

Mackerel zacusca: a savory and easy-to-make delicacy

Who doesn't love a delicious zacusca, with a rich taste and an inviting aroma? Mackerel zacusca is a dish that perfectly combines fish with vegetables, offering not only a refined taste but also a healthy option for autumn or winter meals. Being a preserved dish, it can be kept for days when you don't have time to cook but want to enjoy a tasty preparation. Moreover, it's a wonderful way to transform an ordinary ingredient – mackerel – into a delicacy.

Preparation time: 30 minutes
Cooking time: 1 hour
Total time: 1 hour and 30 minutes
Number of servings: 8 jars

Ingredients:
- 1.5 kg fresh mackerel (or gutted)
- 2 kg capia peppers or bell peppers (look better and have a sweeter aroma)
- 1.5 kg onion
- 400 ml vegetable oil (sunflower oil is an excellent choice)
- 1 glass (about 250 ml) tomato juice
- 1 small jar of tomato paste (about 200 ml)
- 3-4 tablespoons of sugar (my suggestion is to use brown sugar for a deeper taste)
- Salt and pepper, to taste
- 100 ml vinegar to scald the fish
- 100 ml vinegar for the zacusca

Preparing mackerel zacusca:

1. Preparing the fish: If the mackerel is not gutted, start by cleaning it. Cut off the head, tail, and fins and wash it well under a cold running water, ensuring there are no traces of blood left. This is an essential step to prevent an unpleasant taste in the zacusca.

2. Boiling the fish: In a large pot, add water and 100 ml of vinegar. Bring to a boil and, when the water is boiling, add the cleaned fish. Let it boil for 10-15 minutes, until it becomes firm and easy to separate from the bones. After boiling, remove the fish from the water and let it cool.

3. Preparing the vegetables: In a large pan, heat the oil over medium heat. Add the finely chopped onion and sauté until it becomes translucent. Then add the diced capia or bell peppers. If you have stomach issues, you might prefer to add a little water and oil, then steam the onion and pepper to make them easier to digest. This step will add extra flavor and make the vegetables sweeter.

4. Adding liquid ingredients: After the onion and pepper have sautéed well, add the tomato juice and tomato paste. Mix everything well and let it simmer for about 10-15 minutes on low heat, until it reduces slightly and the flavors blend.

5. Incorporating the fish: Once the fish has cooled enough, from which you can remove the skin and bones, flake it with a fork. Add the flaked fish to the pot with the vegetables, along with 3-4 tablespoons of sugar and 100 ml of vinegar. Mix well and let it simmer for another 10-15 minutes.

6. Baking the zacusca: Once the mixture has started to boil again, turn off the heat. Now, transfer the pot to a preheated oven at 180 degrees Celsius and let the zacusca bake for 30-40 minutes. This step will intensify the flavors and improve the texture of the dish.

7. Bottling and sterilizing: After the zacusca is ready, prepare the jars. Make sure they are clean and sterilized. Fill the jars with hot zacusca, leaving a little space at the top. Seal them well with the lids and sterilize them in a water bath for about 1 hour and 30 minutes. This process will help preserve the dish for a longer period.

8. Cooling and storing: After sterilization, remove the jars from the hot water and place them lid down on a clean towel. Let them cool completely. Once cooled, store them in a cool, dark place, where they can be kept for months.

Useful tips:
- You can also add other vegetables, such as carrots or zucchini, to diversify the recipe.
- If you want a spicier taste, you can add hot peppers during the sautéing of the vegetables.
- Mackerel zacusca pairs perfectly with a slice of fresh bread, but also with cheese or olives for a savory appetizer.

Nutritional benefits:
Mackerel zacusca is rich in protein due to the fish, being an excellent source of omega-3 fatty acids, which are essential for heart health. Additionally, the vegetables add fiber and vitamins, contributing to a balanced diet.

Frequently asked questions:
- How long can zacusca be kept? Well-sterilized zacusca can be kept for 6-12 months, depending on storage conditions.
- Can I use frozen fish? Yes, you can use frozen mackerel, but make sure it is well-thawed before cooking it.
- How can I adapt the recipe for a vegetarian diet? You can replace the fish with mushrooms or other vegetables, keeping the rest of the ingredients.

Mackerel zacusca is not just a delicious dish, but also an excellent way to bring a touch of nostalgia to the plate, evoking pleasant memories from autumn days. Prepare it with love and enjoy every bite! Enjoy your meal!

 Ingredients: 1.5 kg mackerel, 2 kg bell peppers, 1.5 kg onions, 400 ml oil, 1 cup tomato juice, 1 small jar of broth, salt, pepper, 100 ml vinegar for scalding the fish, 100 ml vinegar for the spread, 3-4 tablespoons of sugar.