Entree: Portugal – Azores – Chicharros com Molho de Vilão (Pan-fried jack mackerel served in a robust Azorean spicy tomato and garlic sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

- 8 whole chicharros (jack mackerel), cleaned, approx. 5–6 oz (140–170 g) each
- 3 tbsp (45 ml) extra-virgin olive oil
- 1 large onion, about 8 oz (225 g), finely sliced
- 4 cloves garlic, about 12 g, thinly sliced
- 1 tsp (5 g) sweet smoked paprika (pimentón)
- 1/2 tsp (1 g) piri-piri flakes or crushed red pepper (adjust to taste)
- 1 bay leaf
- 14 oz (400 g) canned crushed tomatoes
- 1/2 cup (120 ml) dry white wine
- 1 tbsp (15 ml) red wine vinegar or white wine vinegar
- 1 tsp (5 g) fine sea salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1/4 cup (15 g) fresh parsley or coriander (cilantro), chopped
- 1 lb (450 g) small new potatoes, boiled until tender, for serving (optional)
- Lemon wedges, for serving

Instructions

1. Step 1: Rinse and pat the chicharros dry. Season lightly with salt and pepper. If fish are large, score skin once or twice to prevent curling.
2. Step 2: In a wide skillet or shallow pan, heat 2 tbsp (30 ml) olive oil over medium-high heat. Add the fish and sear 2 minutes per side until lightly browned but not fully cooked; remove and set aside.
3. Step 3: Reduce heat to medium and add remaining 1 tbsp (15 ml) olive oil to the pan. Add the sliced onion and cook 6–8 minutes until soft and translucent. Add the garlic and cook 1 minute more until fragrant.
4. Step 4: Stir in the smoked paprika and piri-piri flakes, stirring briefly to release aromas. Add the crushed tomatoes, white wine, vinegar, bay leaf, salt, and pepper. Bring to a gentle simmer and cook 8–10 minutes to meld flavors and slightly reduce the sauce.
5. Step 5: Return the seared chicharros to the pan, spooning sauce over them. Cover and simmer gently 6–8 minutes more, or until the fish flakes easily and is cooked through.
6. Step 6: Taste the sauce and adjust seasoning. Stir in the chopped parsley or coriander just before serving.
7. Step 7: Serve the chicharros hot with boiled new potatoes or crusty bread to soak up the molho, and lemon wedges on the side.