Spiced Mackerel N'Dujawith Wild‑Farmed Focaccia

Pat the mackerel fillets dry and cut them into bite‑size pieces.

In a bowl, combine the mackerel with your chosen spice blend (e.g., smoked paprika, chili flakes, garlic powder, fennel seeds, and a pinch of salt). Mix thoroughly until the fish is evenly coated.

Heat a skillet over medium‑high heat, add a drizzle of olive oil, and sauté the spiced mackerel for 4–5 minutes, stirring occasionally, until the mixture becomes fragrant and the fish is cooked through but still moist.

If the mixture looks dry, add a splash of white wine or fish stock and continue cooking for another 2 minutes to create a slightly saucy texture.

Preheat the oven to 400°F (390°F).

Place the wild‑farmed focaccia on a baking sheet and warm it in the oven for 5–7 minutes, or until the crust is lightly crisp and the interior is soft.

Remove the focaccia from the oven and let it rest for 2 minutes.

Transfer the spiced mackerel N'Duja to a serving dish, spreading it evenly.

Slice the warm focaccia into serving‑size pieces and arrange them around the N'Duja.

Serve immediately, allowing diners to scoop the spicy fish spread onto the focaccia and enjoy.