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Beany Mackerel Pot Serves 6

  • Ingredients:

  • 680g (1lb 8oz) ‘ready to eat’ peppered hot smoked mackerel fillets, defrosted, skinned and cubed
  • 1 15ml spoon (1 tbsp) sunflower oil
  • 1 small onion, chopped
  • 1 clove garlic, crushed
  • 1 yellow pepper, deseeded and cut into strips
  • 1 200g can chopped tomatoes
  • 1 400g can flageolet beans (or similar), drained
  • 1 200g can baked beans
  • salt and freshly milled black pepper

Method

  1. Heat the oil in a large shallow pan.  Cook the onion, garlic and pepper for 1-2 minutes.
  2. Stir in the chopped tomatoes and beans.  Bring to the boil, stirring occasionally and reduce the heat.
  3. Add the fish to the pan.  Cover and simmer for 5 minutes.  Season to taste.
  4. Serve with crusty bread or pasta shapes and green salad.

 

Recipe kindly donated by The Seafish Industry

 

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