Canned Mackerel …Ever wonder what to do with those inexpensive cans of jack mackerel you find on the grocery aisle shoved in between the tuna and salmon? It can be used to create a delicious fish stew! It's easy-peezey-lemon squeezey and a tasty bang for your buck. Print the complete recipe at
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Name of the track: Whiskey on the Mississippi
Artist of the track: Kevin MacLeod
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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 Parsely (chopped)
1 tsp Red Pepper Flakes
Salt/Pepper (to taste)
Red Pepper (cajun seasoning–optional–to taste)
Dried Jalapenos (optional –to taste)
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 0z) 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.