Mallorcan Fish Recipe

Mallorcan Fish Recipe

Mero a la Mallorquina

On a trip to Mallorca we were touring the beautiful Serra de Tramuntana mountain region and found ourselves in the village of Fornalutx around lunchtime. After a wander around the lovely village we found a restaurant with a typical Mallorquin menu. As usual I settled for the Frito Mallorquin but Kirsty fancied the ‘Mero a la Mallorquina’ which strictly speaking means Grouper Mallorcan Style.

Tapas Recipes Book
Download Kindle Version Now

Great choice and after some research she’s come up with a recipe that closely resembles the Fornalutx version. If you’re travelling in Mallorca and see ‘a la Mallorquina’ it generally tells you that the dish will be served with a large selection of locally produced vegetables.

Mero a la Mallorquina Recipe

Ingredients

Serves 6

  • 6 tablespoons of olive oil
  • 900g of potatoes, peeled and sliced
  • 6 grouper fillets or steaks – sea bass is an alternative
  • 2 tablespoons of plain flour

For the sauce

  • 4 tablespoons of olive oil
  • 1 medium sized onion, finely chopped
  • 1 leek, thinly sliced
  • 6 spring onions, finely sliced
  • 1 red pepper, chopped small
  • 2 handfuls of fresh chard or spinach, washed and chopped roughly
  • 2 or 3 cloves of garlic, crushed
  • 1 tablespoon of fresh chopped parsley
  • 1 bay leaf
  • 300ml of fish stock – you can use shop bought stock or make your own – see Fish Stock Recipe
  • 300ml of tomato sauce – see Tomato Sauce Recipe
  • 1 tablespoon of anis – optional
  • 25g pine nuts
  • 25g sultanas
  • salt
  • freshly ground black pepper

Cooking Method

The first thing to do is make the sauce.

Heat 4 tablespoons of olive oil in a saucepan, add all the vegetables and garlic and cook over a moderate heat for about 5 minutes stirring often. Add the parsley, bay leaf, fish stock, tomato sauce and the tablespoon of anise liqueur. Bring this to the boil and simmer for about 30 minutes. Add the pine nuts and sultanas and season with salt and pepper.

Next heat 4 tablespoons of olive oil in a large flameproof casserole and fry the potatoes gently for about 20 minutes, turning them over every now and then so that they cook evenly.

While the potatoes are cooking add 2 tablespoons of the olive oil to a large frying pan and heat. Dust the fish fillets in the flour then fry them gently for about 4 or 5 minutes. Take them out of the pan and put them on a plate.

Once the potatoes are cooked arrange the fish on top of them in the casserole and pour the sauce over it all. Put the lid on the casserole and bake in a preheated oven at 180C/350F/gas mark 4 for about 20 minutes.

Serve with some chilled Spanish white wine.

More Delicious Spanish Recipes For You To Try …

[grid content=”page” parent=”recipes” number=”6″ order_by=”rand”]

Share With Your Friends

You Might Also Like

Close up View of Montserrat

How to Get to Montserrat from Barcelona

The sacred Catalan monastery of Montserrat is located on top of a range of craggy mountains some 60km north-west of Barcelona. It is one of Spain’s most important pilgrimage sites where more than two million annual visitors come to visit ‘La Moreneta’. This is a small statue of the Virgin of Montserrat which stands high ... Read more

Dalí Museum in Figueres

How to Get to the Dalí Museum in Figueres from Barcelona

Spanish surrealist painter, Salvador Domingo Felipe Jacinto Dali y Domenech made a dramatic impact on the world with his often bizarre, always striking and beautiful artistic images. Best known for his brilliant “The Persistence of Memory” where “melting” clocks are draped across a barren landscape, Dali’s work was always creative and imaginative. As for entertaining ... Read more

Fatima Excursion from Lisbon

Shore Excursions to Fatima from Lisbon Cruise Port

The town of Fatima in Portugal is most famous as the site where the Blessed Virgin Mary, or Our Lady of the Rosary, as she is known in the country, was said to have appeared as a vision to three shepherd children in 1917. Lucia Santos and her cousins Jacinta and Francisco Marta had these ... Read more