Easy

Saffron mackerel with potatoes and peas

Name: Saffron mackerel with potatoes and peas
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Home-style, Spanish
Ingredients: 800 g Mackerel (boneless fillets; buy about 1.5 kg whole fish); 500 g Peas (frozen); 500 g Potato; 9 g Garlic; 75 ml White wine; 500 ml Fish stock; 12 g Plain flour; 30 g Extra virgin olive oil; 0.15 g Saffron; 3 g Parsley; 2 g Salt (to taste)

Total time55 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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Succulent mackerel on potatoes and peas in a light saffron sauce.

20 minprep

35 mincooking

4servings

2.865 kcalwhole recipe

716 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: 55 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 7 more Indicative dietary requirements

View full classification 23 tags

Diet

Pescatarian

Dietary requirements

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

Dish type

Main course

Meal

LunchDinner

Preparation

BoilingBaking

Appliances

CasseroleOven

Cuisine

Home-styleSpanish

Season

All year round

Occasion

Everyday menu

Nutrition

High in proteinHigh in fibre

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 boneless fillets; buy about 1.5 kg whole fish 800 g
Peas frozen 500 g
Potato 500 g
Garlic 9 g
White wine 75 ml
Fish stock 500 ml
Plain flour 12 g
Extra virgin olive oil 30 g
Saffron 0.15 g
Parsley 3 g
Salt to taste 2 g

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Let’s get cooking

Method

Peel the potatoes and cut into 2 cm chunks. Sauté with the oil in a casserole for 5 minutes. Add the chopped garlic for 30 seconds, then stir in the flour for 1 minute.
Pour in the white wine and boil for 2 minutes. Add the stock, saffron and salt. Cover and simmer for 15 minutes. Add the peas and cook for another 5 minutes, checking the potatoes are almost tender.
Transfer to an ovenproof dish. Check the mackerel fillets for bones and place on top, skin-side up. Bake in a preheated oven at 200°C for 8–12 minutes until the fish reaches 63°C. Serve with chopped parsley.

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