sgombro con pomodori {mackerel}

You might have noticed that there is not a lot of fish cooking going on, on this blog. That’s not because I don’t like fish. I do. Very much. As you can see here and here. And the few fish recipes I have shared have been when I am cooking in cities other than Rome, like Bari and Santa Marinella.  But Rome is kind of an odd place to buy fish. It’s not nearly as easy as you’d think,  and it’s usually very expensive.

And even though we have one of the best fish stores in town in Monti, I somehow never get my act together to walk up there before they close at 1pm. Actually, if I really want to have my choice of fish, I have to get there much earlier, at least by 10am. My problem is that once I hit my desk in the morning, it’s hard for me to start thinking of grocery shopping before 5 or so, and by that time all the fish stores have long since closed.

Luckily a new fish store  opened a couple of years ago on Via dei Serpenti. Not only does it have pretty good fish, but it’s even open a few afternoons a week. While they don’t have the extraordinary selection of the Pescheria Galluzzi, they do have trusty classics like orate, spigole and calamari.

The other afternoon I stopped by and the signora in front of me was buying a fish that I’d never cooked before: sgombro. Long, fat and blue, I realized it was mackerel and had absolutely no idea how to cook it. But since she seemed all excited about it – and since it was only 12 euros a kilo and looked amazingly fresh – I thought I’d give it a try.

In true generous and Roman fashion, the signora and the fish monger proceeded to tell me the various ways I could cook it. We all settled on the following recipe, which combines all the best of the Italian larder – tomatoes, capers and garlic – with the juicy flesh of mackerel.

FYI, mackerel is one of those good fish that we are all supposed to be eating a lot more of. Full of omega 3’s, they aren’t farmed and cost next to nothing (for fish at least). Another reason to eat them? They taste really really good. Especially this recipe.






Sgombro con Pomodori
(serves two)

2 fresh mackerels, about 400 grams / 1/2 pound each.
1 1/2 cups pomodori pelati
4 cloves garlic
2 tablespoons capers
peperoncino to taste
2 tablespoons olive oil
salt
parsley


Have the fish monger clean out the mackerel for you, taking out the innards. Lightly season the inside and outside of the fish with salt.

Since this dish relies on so few ingredients, try use really good ones. I love capers preserved in salt, rather than brine. They are much more intense tasting, as well as holding their shape through cooking. To de-salt them soak them in tepid water for about 15 minutes, then rinse very well. (as an alternative to capers, you could use green olives)

In a saute pan big enough to hold the fish, pour the olive oil and heat over medium heat. Add garlic and peperoncino and as soon as the garlic starts to soften (about a minute) add the tomatoes and capers. Let cook for about 5 minutes, then add the fish. If the dish seems a bit dry, add a half cup of water. Cover the pan and cook till done, about 12 to 15 minutes. About half way through, check on the fish, and spoon a bit of the sauce up and over the fish.

Sprinkle with chopped parsley. Serve.

Dr. Fish Via dei Serpenti 30