Here’s a great fish stew recipe idea: ever wonder what to do with those cheap cans of jack mackerel you see on the grocery aisle shoved in between the canned tuna and salmon? It can be used to create a delicious, nutritious seafood stew! It’s easy-peezey-lemon squeezey and a tasty bang for your buck.
Fish Stew Recipe Ingredients:
2 cans MACKEREL
2 medium ONIONS (chopped)
1 to 2 cups CELERY (chopped)
32 oz. STOCK (chicken or veg—or use 1/2 stock 1/2 water
1 can TOMATO PASTE (I use only 2/3 can)
1-2 Tbsp LEMON JUICE
2 Tbsp OLIVE OIL
1 Tbsp PARSLEY (chopped)
1 tsp RED PEPPER FLAKES
SALT & PEPPER (to taste)
Optional: RED PEPPER (cajun seasoning, to taste) DRIED JALAPENOS (to taste)
Fish Stew Recipe Directions:
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. Add the tomato paste and stock. A full can of tomato paste can be used, but I usually just use 2/3 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 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!
And if canned mackerel isn’t your thing, take a look at this Seafood Stew Recipe.