Fish Stew – Easy Canned Mackerel Recipe
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Fish Stew Recipe
2 cans MACKEREL
2 medium ONIONS (chopped)
1 to 2 cups CELERY (chopped)
32 oz. STOCK (chicken or veg—or use ½ stock ½ water
1 can TOMATO PASTE (I use only ¾ can)
2-3 Tbsp LEMON JUICE
2 Tbsp OLIVE OIL
1 Tbsp PARSLEY (chopped, optional)
SALT & PEPPER (to taste)
Optional: add a little heat, fresh HOT PEPPERS to taste or 1 tsp RED PEPPER FLAKES
Drain mackerel, break fish apart, and set aside in a bowl (I remove some of the less attractive bits of skin and bone, but I’m not militant about it). Heat olive oil in a pot and saute onions and celery for 2-3 minutes. If using fresh hot peppers, add in with onion and celery. Add the tomato paste and stock. A full can of tomato paste can be used, but I usually just use ¾ of the can (it all depends on how tomato-ee you like it). Use two cans of stock (32 oz) or just use 1 can stock and 1 can water. Bring pot to a boil and cook for 2 minutes, stirring as needed. Add fish and return pot to boil, then reduce heat to low and simmer for 10 minutes. While simmering, add lemon juice and seasonings. Stir occasionally and add water if needed.
Serve all on its lonesome or over rice or with crackers or bread.
Give this awesome canned mackerel fish stew recipe a try and let me know what you think…and bon appétit!