Mackerel zacuscă

Ingredients

• 1500 g whole frozen mackerel
• 3000 ml water
• 100 ml vinegar for boiling the fish
• 1/2 teaspoon salt for boiling the fish
• 2500 g gogoșari peppers
• 1000 g onion
• 250 ml oil
• 1 1/2 teaspoons salt for the vegetables
• 1/2 teaspoon ground pepper
• 3-4 bay leaves
• 400 g tomato paste
• 1 teaspoon fish seasoning
• 3 tablespoons sugar or honey
• 100 ml vinegar for the zacuscă

Preparation

1. Thaw the mackerel in its packaging in cold water for 60 minutes, changing the water after 30 minutes. 2. Clean the fish, removing the guts, head and tail, then cut the body into pieces if it is large. Put it in a pot with 3000 ml water, 100 ml vinegar and 1/2 teaspoon salt. Boil for 10 minutes, until the flesh turns opaque and comes easily away from the bones. 3. Take out the fish and leave it to cool until you can handle it. Carefully remove the bones and flake the flesh. 4. Clean and wash the gogoșari peppers, then chop them in a food processor without turning them into a paste. Peel and finely chop the onion. 5. Heat 250 ml oil in a large pot and sauté the onion for 8 minutes, until translucent. 6. Add the peppers, 1 1/2 teaspoons salt, 1/2 teaspoon ground pepper and 3-4 bay leaves. Cook for 75 minutes, stirring often, until the vegetables have softened and the liquid has reduced well. 7. When the oil starts to rise to the surface, add the flaked fish, 400 g tomato paste and 1 teaspoon fish seasoning. Cook for 35 minutes; during the last 10 minutes, add 3 tablespoons sugar or honey and 100 ml vinegar. The mixture is ready when it has reduced and the oil stays on top. 8. Boil the clean jars for 10 minutes, and keep the lids in boiling water for 1-2 minutes. 9. Fill the jars with the hot zacuscă and seal them. This makes 9 jars of 400 g. Leave them to cool.