📝 About This Recipe
Hailing from the sun-drenched coast of the Algarve, Carapaus Alimados is a masterclass in coastal simplicity and traditional preservation. This iconic dish features horse mackerel that is salted, gently poached, and then meticulously 'skinned' by hand to reveal delicate, firm flesh. Dressed in a vibrant infusion of high-quality olive oil, garlic, and vinegar, it offers a refreshing, tangy profile that captures the essence of a Portuguese seaside lunch.
🥗 Ingredients
The Fish
- 1 kg Horse Mackerel (Carapaus) (very fresh, medium-sized)
- 3 tablespoons Coarse Sea Salt (for curing)
- 2 liters Water (for boiling)
- 2 pieces Bay Leaves (dried)
The Marinade (Molho)
- 150 ml Extra Virgin Olive Oil (use high-quality Portuguese oil)
- 50 ml White Wine Vinegar (or cider vinegar)
- 4-5 pieces Garlic Cloves (thinly sliced)
- 1 medium White Onion (sliced into very thin rings)
- 1/2 bunch Fresh Parsley (finely chopped)
- 1 teaspoon Dried Oregano (optional but traditional)
- 1/2 teaspoon Black Pepper (freshly cracked)
Traditional Accompaniments
- 600 g Boiled Potatoes (waxy variety, peeled)
- 1 large Sweet Potato (sliced and boiled (Algarve style))
- 1 piece Bell Pepper (roasted and sliced into strips)
👨🍳 Instructions
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1
Begin by cleaning the horse mackerel. Remove the guts but keep the heads and tails intact for authenticity. Rinse them thoroughly under cold running water.
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2
Place the fish in a large bowl and toss generously with the coarse sea salt. Let them rest (cure) for at least 1-2 hours in the refrigerator; this firms the flesh and enhances the flavor.
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3
After curing, rinse the salt off the fish under cold water. In a large pot, bring 2 liters of water to a boil with the bay leaves.
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4
Once boiling, carefully submerge the fish. Lower the heat to a gentle simmer and cook for 8-10 minutes. The fish is ready when the eyes turn white and the skin begins to loosen.
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5
Using a slotted spoon, remove the fish and immediately plunge them into a bowl of ice-cold water. This stops the cooking and makes the 'alimado' process (skinning) easier.
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6
The 'Alimar' process: Take a fish and, using your fingers or a small knife, gently peel away the skin starting from the head toward the tail. It should slide off easily. Remove the rough lateral scales (the 'scutes') as well.
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7
Arrange the cleaned, skinless fish side-by-side in a shallow rimmed serving dish or a glass container.
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8
Prepare the marinade: In a small bowl, whisk together the extra virgin olive oil and white wine vinegar until emulsified.
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9
Scatter the thinly sliced onion rings and sliced garlic cloves evenly over the top of the fish.
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10
Pour the oil and vinegar mixture over the fish, ensuring every piece is well-coated. Sprinkle with freshly cracked black pepper and dried oregano.
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11
Let the dish marinate at room temperature for at least 30 minutes before serving, or refrigerate if serving later (but bring back to room temperature to melt the oil before eating).
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12
Just before serving, garnish generously with fresh chopped parsley and accompany with boiled potatoes and roasted peppers.
💡 Chef's Tips
Always use the freshest horse mackerel possible; the eyes should be bright and clear. Do not overcook the fish, or the flesh will become dry and difficult to skin without breaking. The salt-curing step is essential for the traditional firm texture of 'alimados'. If you prefer a milder garlic flavor, you can briefly sauté the garlic in the olive oil before pouring it over the fish. This dish actually tastes better the next day as the flavors meld together in the fridge.
🍽️ Serving Suggestions
Serve with a side of 'Salada Montanheira' (diced tomatoes, cucumbers, and peppers). Pair with a crisp, chilled Vinho Verde or a dry Rosé from the Algarve region. Traditional sides include boiled waxy potatoes and slices of boiled sweet potato. Provide plenty of crusty sourdough bread to soak up the flavorful garlic and vinegar oil. Serve as a main lunch course on a hot summer day.