Mackerel stewed with vegetables
Mackerel is one of my favorite fish: it has no scales, is easy to clean and tastes wonderful however I cook it. Today I simmered it in a vegetable sauce. With rice and a fresh vegetable salad, it made a lovely Sunday lunch.
Thaw the mackerel, cut off the head and fins, and remove the entrails. There is a black film inside the abdomen. It needs to be removed. It is easily picked up with a knife and pulled together. We wash the fish well.
Cut the carcasses into portions and sprinkle with black pepper. I don’t use any other spices for mackerel.
Slice the onion and pepper into half-rings and coarsely grate the carrots.
Pour a little oil into a frying pan and fry the onions first, then add peppers and carrots. When the vegetables have become soft, add 2 tablespoons of tomato paste and fry everything together.
Add water, salt, pepper and simmer for 5-7 minutes over low heat.
While the vegetables are stewing, fry the fish. First roll it in flour. We use very little oil. Fry the fish lightly, literally 3 minutes on each side.
Place the vegetables on top of the fish, cover with a lid and leave to simmer over low heat for about 20 minutes. Turn off the heat and let the fish sit under the marinade for another 15 minutes.