How to make
Start with the garnish by heating the fat and frying the finely chopped onion in it, until it aquires a golden color. Add the washed and dried rice and fry, until it becomes transparent.
Pour with the hot water, add the bay leaf and as much salt and black pepper as you like. Boil for about 10 minutes on a low heat and pull away the semi-cooked rice, close the lid of the pot and cover with a towel. Stew it that way, until the rice has completely swollen.
Heat a little oil in a deep frying pan with a lid and add the cleaned and cut into large pieces of fish and fry it on all sides, until it aquires an appetizing color.
Remove the fish and clean the pan, add olive oil and stew the finely chopped onion in it along with the bay leaves over low heat, until the onion becomes translucent.
Add the peeled and chopped tomatoes with the sugar, stir and let it simmer a little. Pour the wine, salt, sprinkle with black pepper, paprika, mix and add the fried fish.
Close the lid of the pan and cook on very low heat without stirring the dish, just shake the pan periodically. After 10 minutes, add the finely chopped garlic, carefully turn the fish over and leave it to simmer under a closed lid, until it remains in fat.
Remove it from the heat and serve the mackerel over a canapé of stewed rice. Sprinkle with freshly chopped parsley.
