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Fideos con caballa with beetroot, orange and goats' cheese salad
Fruit and vegetables
1 large
onion
, finely chopped
3 ripe
tomatoes
, peeled and finely chopped
3
garlic
cloves, finely chopped
Tins, packets and jars
200g/7oz fideos (short vermicelli
pasta
) or other soup
pasta
Cooking ingredients
2
bay leaves
2 tbsp
olive oil
sea salt and freshly ground
black pepper
Meat, fish and poultry
4
mackerel
fillets, cleaned and pin-boned with head and tail reserved
Other
100ml/3½fl oz
white wine
3-4 raw beetroot
sprig rosemary, leaves picked
2 oranges, segmented, juice reserved for the dressing
mixed salad leaves such as frisée, sorrel, radicchio and rocket
50g/1¾oz hard goats' cheese
5 tbsp extra-virgin olive oil
2 tbsp sherry vinegar
seeds from ½ small pomegranate
115g/4oz membrillo, finely chopped
sea salt and freshly ground black pepper
Back to recipe
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