Monday , November 19 2018
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Fillet of Local Mackerel with Brancaster Mussel Stew

By Stuart Deuchars

INGREDIENTS

Four fresh mackerel fillets, pinned and boned

For the mussel stew:
500g of fresh, cleaned mussels
6 salad tomatoes, skinned, diced and deseeded
1 large white onion
3 cloves of garlic
2 large courgettes
2 large carrots
1 red pepper

1 yellow pepper
1 green pepper
100g of tomato purée
200ml of red wine
dash of salt and pepper
olive oil

For the saffron potatoes:
500g of new potatoes, cut in half
dash of saffron

Serves 4

METHOD
Finely dice the onion, garlic, peppers, courgettes and carrots. Gently sweat over a medium heat with a little olive oil until soft.

Add the tomato purée and cook for 2-3 minutes. Then add the red wine and diced tomatoes and simmer on a low heat for 30 minutes.

Whilst the stew is simmering, bring a large pan of salted water to the boil. Add the potatoes and saffron and boil until soft, drain and set aside.

After 30 minutes, check the seasoning of the stew. If you are happy with this, then add the cleaned mussels and cover the pan. Cook for about 10 minutes or until the shells are open.

Whilst steaming the mussels, heat a non-stick frying pan with a small amount of oil. Once it is hot, place the mackerel fillet skin down into the pan, cook for 5 minutes then, with a fish slice, turn over and cook for a further 1-2 minutes. Take the fish out of the pan and place on kitchen paper.

Now put the potatoes into the frying pan and cook until golden.

Serve in individual bowls, ladling some of the stew into each bowl next to some of the saffron potatoes then place the mackerel on top.

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