This dish is one of those plates where each element has a story, yet together they create something greater than the sum of its parts. The mackerel, with its bold, oily richness, is pan-seared until the skin turns perfectly crisp, giving you that satisfying crunch before melting into the soft, flaky flesh. It’s a fish that doesn’t whisper—it speaks with confidence.
Beneath it, the seafood orzo carries the flavors of the ocean, each grain infused with white wine and stock, finished with tender prawns, squid, and mussels. The addition of Spanish chorizo is a little twist I love—its smoky paprika and gentle spice weave through the orzo like a hidden note, lifting the seafood without overpowering it. It’s comfort food, but with energy and a spark of character.
Then there’s the parsnip purée, smooth and velvety, almost sweet in its simplicity. It balances the dish like a soft voice in a lively conversation, grounding the sharper flavors with warmth and subtlety. When you bring all three together—the crisp mackerel, the lively orzo, and the silky purée—it becomes a dish that feels hearty yet refined, homely yet restaurant-worthy.
It’s a plate I’d happily serve at a gathering with friends, a dish that invites both conversation and quiet moments of appreciation with every bite.
Ingredients (serves 2)
For the parsnip purée:
- 250g parsnips, peeled and chopped
- 200ml milk (or half milk, half water)
- 20g butter
- Salt to taste
For the seafood orzo:
- 150g orzo pasta
- 200g mixed seafood (prawns, squid, mussels — fresh or frozen)
- 60g Spanish chorizo, diced small
- 1 shallot, finely diced
- 1 garlic clove, minced
- 1 tbsp olive oil
- 100ml white wine
- 200ml fish stock (or vegetable stock)
- 1 tbsp fresh parsley, chopped
- Zest of ½ lemon
- Salt & black pepper, to taste
For the mackerel:
- 2 fresh mackerel fillets, skin on
- Olive oil for frying
- Sea salt flakes
Method
- Make the parsnip purée
- Place the chopped parsnips in a saucepan with milk and a pinch of salt. Simmer gently until tender (about 15 minutes).
- Drain (reserve a splash of liquid), then blend with butter until smooth, adding a little cooking liquid if needed. Keep warm.
- Cook the seafood orzo
- Heat olive oil in a pan, sauté the shallot and garlic until soft.
- Add chorizo and cook until it releases its oils and becomes slightly crisp.
- Stir in orzo, then deglaze with white wine. Let it be reduced by half.
- Pour in fish stock gradually, stirring, until the orzo is just cooked (like risotto).
- Fold in the seafood and cook for 2–3 minutes (until prawns are pink and squid is tender).
- Finish with parsley, lemon zest, salt, and pepper.
- Cook the mackerel
- Heat a non-stick pan with a drizzle of oil. Season the fillets generously with sea salt.
- Place skin-side down and press lightly for 30 seconds to prevent curling. Cook for 2–3 minutes until the skin is crispy, then flip and cook briefly on the other side.
- Plate up
- Spoon parsnip purée onto the plate.
- Add a generous serving of seafood orzo with chorizo.
- Place the mackerel fillet on top, skin side up, for texture.
- Optional: garnish with micro herbs or a drizzle of good olive oil.
Nutrition (per serving, approx.)
- Calories: 690 kcal
- Protein: 45g
- Carbohydrates: 55g
- Fat: 32g
- Fiber: 7g
- Sugar: 8g