Mackerel, stewed with tomatoes


  • 1 kilogram fresh mackerel
  • 2 tablespoons lemon juice
  • 2 pinches of ground pepper
  • 2 tablespoons fresh tarragon
  • 1 kilogram tomatoes
  • 3 cloves of garlic
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 2 teaspoons fresh basil
  • 1 tablespoon ground green pepper
  • 125 milliliters dry white wine

Preparation method (receipt)

Gut, clean and wash the mackerel. Cut lengthwise, remove the backbone, an incision on the diagonal, sprinkle with lemon juice, sprinkle with a pinch of pepper, spread on top tarragon. Scald the tomatoes, remove the peel. Grind the peeled garlic. In the a large skillet, fry the garlic until transparent, add the tomato, pepper, salt and basil. Mix wine with green pepper, pour the tomato, spread the mackerel on top. Simmer, covered for 10-15 minutes.

mackerel lemon pepper tarragon tomato garlic olive oil salt basil green pepper dry white wine