Mackerel is an inexpensive fish that is commonly salted, smoked and canned. But not everyone knows that it is also good stewed, cooked with vegetables. The dish turns out to be slightly spicy in taste, very tender and light. And as a side dish, you can offer boiled rice or mashed potatoes.
It is necessary
- - fresh frozen or fresh mackerel - 2 pcs.;
- - onions - 2 pcs.;
- - carrots - 1 pc.;
- - tomatoes - 2 pcs. or tomato paste - 1 tbsp. l. with a slide;
- - ground black pepper;
- - red hot pepper;
- - salt;
- - sunflower oil.
Instructions
Step 1
Frozen mackerel must first be thawed naturally. To do this, put it in a bowl and leave it at room temperature for a couple of hours. Alternatively, in the evening, transfer it from the freezer to the top shelf of the refrigerator and leave it overnight. If the fish is fresh, clean the entrails, remove the heads and tails, and then rinse under running water.
Step 2
When the mackerel is processed, dry it with paper towels, cut the carcasses into portions and place them in the bowl. In a separate small bowl, combine 0.5 tsp. salt with black pepper and rub each piece on all sides. If desired, you can add a pinch of hot red pepper to the mixture.
Step 3
While the mackerel absorbs the taste and aroma of the spices, peel and rinse the onions and carrots. After that, grate the carrots on a coarse grater, and cut the onions into quarters. Cut the tomatoes into small cubes.
Step 4
Pour sunflower oil into a preheated pan and heat it. Then toss in the onions and carrots and fry them until golden brown. Add tomatoes or tomato paste and cook for 5 minutes.
Step 5
Then transfer the mackerel pieces to the top fry and stir gently. Then reduce the temperature to a low setting, cover and simmer for 15 minutes. After the time has elapsed, stir the contents of the pan again and simmer until the fish is cooked for about 20 minutes.
Step 6
When the stewed mackerel with vegetables is ready, divide it into portions, sprinkle with fresh chopped herbs and serve with a side dish of rice or potatoes.
