Pickled horse mackerel

For this recipe I used: 2 medium-sized sliced horse mackerel, 6 garlic, EVOO, a small cup (coffee) of water, a glass of vinegar (about 200 ml), two coffee-size spoonfuls of sweet paprika, two bay leaves and salt to taste.

Fry the horse mackerel in a frying pan with a little EVOO and set aside.

In a small saucepan put EVOO and fry the garlic with skin. When they get a little color, add the bay leaves, the paprika and, about 5 seconds later, add the water so that the paprika does not fry too much and become bitter. When the aura is half evaporated, add the vinegar and cook for 3 minutes.

Put the marinade in a tupperware jar, add the horse mackerel, cover and shake a little so that the fish is soaked and put it in the refrigerator.

You can keep it in the fridge for 5 days and nothing happens. The marinade is a very old way of preservation.