Mackerel Nicoise

Name: Mackerel Nicoise Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6
Ingredients: 1 2 lb fresh mackerel; 2 tbsp (30 ml) olive oil; 1 large onion finely chopped; 6 garlic clove crushed; 6 oz medium-dry white wine; 1 small can tomato paste; pinch of powdered saffron; salt and pepper; 1 14 oz can diced no salt tomatoes; for the garnish; parsley sprigs; 6 chopped black olives

Minutes to Prepare: 20
Minutes to Cook: 40

Number of Servings: 6

Ingredients

1 2 lb fresh mackerel2 tbsp (30 ml) olive oil1 large onion, finely chopped6 garlic clove, crushed6 oz medium-dry white wine1 small can tomato pastepinch of powdered saffronsalt and pepper1 14 oz can diced no salt tomatoesfor the garnishparsley sprigs6 chopped black olives

Directions

Rinse mackerel inside and out and dry well, set aside. In a large covered saute pan, saute onion and garlic in olive oil till translucent. While onion sautes, combine in blender one can tomato paste, broth and white wine. Set mackerel on top of onions and garlic, then pour sauce over the top of the fish. Season with saffron, salt and pepper. Cover the pan and let the fish poach till it flakes easily with a fork. Once fish is done, remove from the pan, set in a baking dish in oven at a low heat to keep it warm while you finish the sauce. Add one can of diced tomatoes to the saute pan and cook for about ten minutes to reduce the liquid and thicken the sauce.

To serve, portion out the mackerel onto plates (this is a boney fish, try to remove as many bones as you can before serving), cover with the chunky tomato sauce, sprinkle with parsley and chopped olives.

Number of Servings: 6

Recipe submitted by SparkPeople user BEESWEET!.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving