Easy

Potato stew with mackerel and peppers

Name: Potato stew with mackerel and peppers
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: Home-style, Spanish
Ingredients: 500 g Mackerel (trimmed weight; about 900 g whole); 250 g Spring Onion; 150 g Green pepper; 100 g Red pepper; 180 g Tomato; 600 g Potato (peeled); 6 g Garlic; 100 ml White wine; 30 g Soy sauce; 700 ml Fish stock; 35 g Extra virgin olive oil; 0.2 g Bay leaf (1 leaf); 1 g Hot paprika; 1 g Cumin (ground); 0.4 g Black pepper; 4 g Parsley; 1 g Salt (only if needed)

Total time60 min Preparation + cooking

This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.

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Mackerel with tender potatoes, peppers and a lightly spiced cumin and soy broth.

20 minprep

40 mincooking

4servings

2.156 kcalwhole recipe

539 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 60 min Preparation + cooking

This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.

Recipe characteristics

Pescatarian Main course 30 to 60 minutes Home-style

Lactose-free and 6 more Indicative dietary requirements

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Diet

Pescatarian

Dietary requirements

Lactose-freeEgg-freeNut-freePeanut-freeShellfish-freeSesame-freeNo added sugar

Dish type

Main course

Meal

LunchDinner

Preparation

Stewing

Appliances

CasseroleKitchen knife

Cuisine

Home-styleSpanish

Season

All year round

Occasion

Everyday menu

Nutrition

High in protein

Total time

30 to 60 minutes

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Main course

Meal

Lunch · Dinner

Total time

30 to 60 minutes

What you need

Ingredients

Mackerel trimmed weight; about 900 g whole 500 g
Spring Onion 250 g
Green pepper 150 g
Red pepper 100 g
Tomato 180 g
Potato peeled 600 g
Garlic 6 g
White wine 100 ml
Soy sauce 30 g
Fish stock 700 ml
Extra virgin olive oil 35 g
Bay leaf 1 leaf 0.2 g
Hot paprika 1 g
Cumin ground 1 g
Black pepper 0.4 g
Parsley 4 g
Salt only if needed 1 g

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Let’s get cooking

Method

Chop the spring onion, garlic, green pepper and red pepper. Soften in a casserole with the oil over a medium-low heat for 10 minutes. Add the peeled, chopped tomato and cook for another 5 minutes.
Stir in the cumin and hot paprika briefly, then pour in the white wine and boil for 2 minutes. Break the potatoes into rough 3 cm pieces and add with the soy sauce, fish stock, bay leaf and black pepper.
Partly cover and simmer gently for 20–25 minutes until the potatoes are tender. Check the mackerel for bones and cut the fillets into pieces about 4 cm long.
Add the mackerel, cover and simmer gently for 5–7 minutes until the centre reaches 63°C. Remove the bay leaf, taste and add salt only if needed. Finish with chopped parsley and serve.