Pickled horse mackerel

Canarian blue fish are used to make many great dishes especially pickled ones. As well as horse mackerel, mackerel and sardines are often used to prepare this dish, which has different versions according to the island you are on. Preparation: Cut the heads off the horse mackerel and remove the bones to prepare them like steaks. Leave them to stand for five minutes after seasoning them and then cover them in flour. Put 200 cl of oil in a frying pan and fry the pieces of fish. When they are slightly golden take them out and put them to one side.

Put the oil to one side as well. In a mortar crush pepper corns, oregano and saffron.
In another frying pan add another 200 cl of oil and fry the peppers. When they are done place them to one side. To this oil add a couple of chopped garlic cloves and an onion cut into rings. Place on a low flame. When the onion is cooked put it to one side.
In the oil left over from frying the onion add the oil from frying the fish. When hot add the mortar mixture and away from the flame so that it doesn't burn add a tablespoon of paprika. Then add vinegar, wine, the lemon juice and water. As soon as the mixture starts to boil, put the pieces of fish in and allow them to steam for a minute. Remove them quickly.
In a glass or ceramic dish place a layer of onions followed by a layer of fish finishing with a layer of onions on top. Between the layers spread the fried peppers, a little thyme and a few black pepper corns, bay leaf, and some thin pieces of chopped garlic. Leave the pickled mixture in the pan to cool and then add 100 cl of oil. Mix well and pour over the fish and onion and then leave it in the fridge for at least 24 hours (preferably 48).