Mackerel in tomato sauce

Sgombri in salsa di pomodoro. The “tomato sauce” in this recipe is really a tomato flavoured poaching liquid. The recipe appears to contain an awful lot of oil, but you wont actually be eating much of the sauce, so it’s not as bad as it seems.Serve warm or cold. Serves 4.

Mackerel in tomato sauce ingredients

  • 1 kg Mackerel – cleaned.
  • 3 onions – sliced
  • 3 carrots – finely chopped
  • 3 cloves of garlic – finely chopped
  • 6 tbsp passata
  • 3 tbsp chopped parsley
  • 1 glass of olive oil
  1. In a pan big enough to accommodate the fish (a fish kettle would be ideal), soften the onions in half the olive.
  2. Add the carrots, garlic and parsley and fry for a further couple of minutes.
  3. Add the rest of the oil, 2 glasses of water and the passata. Season with salt and pepper.
  4. Bring to a simmer and add the fish. If the fish isn’t covered by the liquid, add a little more hot water.
  5. Cover and cook until the mackerel are done, about 10 minutes.
  6. Allow to cool before serving. This dish is best served warm or cold.
  7. Alternative method: Add the fish. When the liquid returns to the boil, remove from the heat, cover and allow the fish to cool in the liquid.

Mackerel in tomato sauce finished dish

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