Mackerel Escabèche on Fennel Skewers

Ingredients

• Two 8-ounce Spanish mackerel fillets, cut into sixteen 1-inch pieces
• Salt and freshly ground pepper
• 4 fennel branches (see note), or 6-inch bamboo skewers
• 1 cup extra-virgin olive oil
• 5 cilantro sprigs
• 3 flat-leaf parsley sprigs
• 3 thyme sprigs
• 1 tarragon sprig
• 1 bay leaf
• 1 teaspoon fennel seeds
• 1 teaspoon coriander seeds
• 1/2 teaspoon black peppercorns
• 1/4 teaspoon pink peppercorns
• 1/2 small carrot, cut into 1/8-inch dice
• 1/2 small onion, cut into 1/8-inch dice
• 1/2 small celery rib, peeled and cut into 1/8-inch dice
• 1/2 small fennel bulb, peeled and cut into 1/8-inch dice
• 2 garlic cloves, peeled and crushed
• 1/2 cup sherry vinegar
• 1/4 cup dry white wine
• Pinch of sugar
• 2 tablespoons ketchup
• 1 ripe plum tomato—peeled, seeded and cut into 1/8-inch dice
• Tabasco sauce
• 2 tablespoons chopped chives

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