Mackerel Stewed in Tomato-Mushroom Sauce
by Editorial Staff
For lovers of fish dishes, I propose to quickly and unusual cook mackerel – in the tomato-mushroom sauce. We do not fry the fish but simmer in a sauce of pickled mushrooms and tomato paste. In this performance, the mackerel turns out to be very tender and interesting in taste.
Servings: 3
Ingredients
- Mackerel (fillet) – 700 g
- Marinated champignons – 250 g
- Tomato paste – 3 tbsp
- Flour – 2-3 tbsp
- Olive oil – 2 tbsp
- Salt to taste
- Ground black pepper – 1/3 teaspoon (to taste)
- Fresh dill (for serving, optional) – 1-3 branches
Directions
- Remove the pickled mushrooms from the marinade and cut them into 4 pieces. We do not drain the marinade, we will need it.
- Cut the mackerel fillet into small pieces.
- Heat the olive oil in a frying pan and fry the mushrooms in it for a couple of minutes over medium heat.
- Add marinade, tomato paste, 150 ml of hot water, salt, and ground pepper to the mushrooms. Mix everything and bring it to a boil.
- Put the mackerel in the sauce, stir gently, reduce the heat, cover and simmer until the fish is ready? 20-25 minutes.
- Mix flour with 2 tbsp of water.
- Add the flour mixture to the fish, mix, bring to a boil, warm up for a minute and turn off.
Enjoy your meal!
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