Wineshark Cooking Class - 47. Mackerel & Potato Stew

Ingredients:

• Mackerel - 1
• Potatoes - 250g
• Garlic cloves - 2
• Fresh parsley - 1.5 tbsp
• Tomatoes - 1.5 tbsp
• Olive oil - 1.5 tbsp
• Sweet paprika - 1 tsp
• Fish stock - 400ml
• Cornflour - 1 tsp
• Aioli - 1/2 tsp

Procedures:

1. Cut the body of the mackerel into three equal pieces. Season with salt and white pepper powder.

2. Cut the potatoes into pieces about 3 cm across.

3. Finely chop the garlic.

4. Put the flesh of the grated tomatoes into a sieve and leave to drain over a bowl for 15 minutes. Discard the juice.

5. Put a large pan over a medium heat, then pour in the oil. Add the garlic.

6. As soon as the garlic starts to turn golden, add most of the chopped parsley and all of the grated tomatoes.

7. Cook for 5 minutes and ten stir in the paprika.

8. Add the potatoes and stir until well coated in the garlic, tomato and paprika mix.

9. Pour in half of the stock and simmer for 20 minutes.

10. Cook the fish gently for 5 minutes.

11. Mix the cornflour with a little cold water until smooth, then stir into the pan slightly.

12. Leave to cook gently for 5 minutes. Loosen the aioli with a little of the sauce. Add to the pan.

13. Finish the dish by sprinkling with the remaining parsley and season with salt.