How to make
Fideua is prepared in a paella baking pan - relatively shallow, with large handles. If you do not have one, any other suitable for a hob will work.
It is best if it's 12″ (30 cm) in diameter and that it's not much bigger than the largest hob, so that all of the products are cooked evenly and the heat is distributed evenly everywhere.
The fish is cleaned first. The head, bones and harder ends are removed.
Cut it into individual fillets and store it in the refrigerator, until it is added to the dish.
Put the leek stalk, carrot, celery, parsley and fish heads and bits of fish in a pot. Cover them well with water and add a little salt and olive oil. The broth is boiled for 15-18 minutes and it is then strained.
The baking pan, that we talked about earlier is placed on the heated hob with olive oil (over medium heat). Stew the finely chopped onions and peppers in it, until they soften, add the garlic cloves and bay leaf and when they release their aroma, add the tomatoes (peeled and grated). Cook until they're left in fat and pour the wine. When it evaporates, add the noodles and fry for 2 minutes.
Season with as much salt and black pepper as you like and pour the broth - 3.5 cups. If you get more, keep it, to top up if needed.
Boil for 10 minutes, until half of the liquid has evaporated and add the fish fillets, by placing the meat side facing down. Cook for 4-5 minutes and turn them on the other side for a short while.
It is not recommended to stir during the boiling process, although it is possible, that the noodles stick together and burn slightly on the bottom. This is not a problem, but if you are worried, reduce the heat.
The finished dish is covered with aluminum foil and a towel and it is left for 10 minutes before serving.
Enjoy your meal! The fish fideua with mackerel is very tasty.
