MACKEREL STEW

mackerel stew recipe
RECIPE

MACKEREL STEW


You can be a big fish in a small pond, but you’re only going to be competing against people at that level. Finn Balor


It’s not simple to cook the mackerel fish with a perfect way, if you are going to cook this fishes, just keep in mind that, which method of cooking you are going to do this. Yes, different types of method of cooking can be used for mackerel fish, that are grilling, braising, poaching and frying. These are the four main factor for the cook of mackerel fish recipe. Stew is a method of a dish of meat and vegetables cooked slowly in liquid in a closed dish or pan. Another way you can call stew is a dish that cooked for a long time process and served with the jus that produced by the cooking.

Chart and catagories of seafood
Seafood chart

Mackerel stew is one of the healthy recipes of food cuisine. Nowadays Mackerel fish is popular fish that are consumed worldwide. It is one type of oily fish so for which it has rich source of Fatty acid. The potatoes, carrot, celery are the main ingredients to prepare any stew recipes. Potato gives starchiness while you slow cook for a long time along with this.

 

MACKEREL STEW

Course Main Course
Cuisine Continental
Keyword Mackerel stew, Recipe for mackerel
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 Serving
Calories 275 kcal
Author Biraj Kumar

Ingredients

  • 1 no Whole Mackerel
  • 2 tbsp chop garlic
  • 2 tbsp chop onion
  • 2 tbsp chop tomato
  • 1/2 tbsp chop fresh thyme
  • 1 tbsp olive oil
  • 2 no bayleaf
  • Salt to taste
  • 1/2 tbsp crushed pepper
  • 1/2 tbsp chop parsley
  • 1 tbsp lemon juice
  • 1 tbsp White wine
  • 2 cup White stock

Instructions

  1. Well clean and wash Mackerel fish, slang cuts mark above the fish both sides. Marinate mackerel with olive oil, salt, garlic and lemon juice.

  2. Heat olive oil in a large, heavy saucepan, add garlic, onion, bay leaf and tomato saute for a couple of minutes. Reduce fire and put mackerel fish in the saucepan and cover 2 minutes for both sides.

  3. Then pour the stock and add white wine, lemon juice, salt and pepper, simmer for 15 minutes with cover in slow medium heat.

  4. When mackerel cooked, remove bay leaves from the saucepan and transfer to a serving bowl.

  5. Sprinkle chops parsley over the fish and serve with a lemon wedge.

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