Mackerel stew

Name: Mackerel stew
Ingredients: 4 mackerel fillets (700 g); 60 ml oil; 500 ml water; 5 large onions (750 g); 6 medium carrots (450 g); 500 ml hot water; 3-4 garlic cloves; 400 g tomatoes in tomato sauce; 2 bay leaves; 1 teaspoon salt; 1/2 teaspoon ground pepper; 5-6 sprigs of dill; 5-6 sprigs of parsley

Fish - Mackerel stew by Silvana D. - Recipia

Mackerel stew simmers with onion, carrot and tomatoes until only a light sauce remains. I cut the fillet into pieces about three centimetres across and leave them whole on the plate; garlic and herbs keep the flavour simple, and you can serve it hot or cold, with the sauce gathered around the pieces. Preparation: 20 minutes. Cooking: 45 minutes. Total time: 65 minutes. Serves: 4. Approximately 620 kcal and 38 g protein per serving.

Ingredients

4 mackerel fillets (700 g)
60 ml oil
500 ml water
5 large onions (750 g)
6 medium carrots (450 g)
500 ml hot water
3-4 garlic cloves
400 g tomatoes in tomato sauce
2 bay leaves
1 teaspoon salt
1/2 teaspoon ground pepper
5-6 sprigs of dill
5-6 sprigs of parsley

Preparation

1. Check the mackerel fillets for bones and cut them into pieces about 3 cm across. Heat 60 ml of oil in a pot, add the fish and 500 ml of water, then cover and simmer over low heat for 15 minutes, until the flesh turns opaque and the liquid reduces. 2. Meanwhile, slice the onions into thin strips and coarsely grate the carrots. Add the vegetables to the same pot, pour in 500 ml of hot water and simmer over low heat for 20 minutes, until the carrots soften and the liquid reduces. 3. Add the crushed garlic, tomatoes in tomato sauce, bay leaves, salt and pepper. Simmer uncovered for 10 minutes, until the sauce thickens. 4. Chop the dill and parsley, scatter them over the top and serve the stew hot or cold.

Notes

I thaw frozen fillets completely in the fridge and pat them dry; if you use whole mackerel, check that no bones are left. Thin fillets cook faster than thick pieces, and mackerel has a stronger flavour than many white fish. If the liquid reduces before the carrots soften, add a little hot water at a time. For a leaner fish option, add 700 g of cod after the vegetables have simmered for 12 minutes and cook for another 8 minutes. In texture, it is like a vegetable stew, only the fish breaks apart more easily than potatoes. We have also eaten it with celery in vinegar; bread and polenta are the other simple options to serve alongside. Keep it covered in the fridge for no more than 3 days; when reheating, a splash of water thins the sauce, which thickens when cold. Thawed fillets can sometimes be soft and break apart if stirred often.