MACKEREL (OR TUNA) AND RED PEPPER STEW
Fantastic stew with a spanish theme! orignial recipe came from a fresh magazine. It has great colours and even better taste, I have substituted mackerel for tuna or even Chorizo, all was good.
Provided by Tulip-Fairy
Categories Stew
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil, fry onions for 3-4 minutes till soft.
- Add garlic and chilli, stir for 1 minute ,pour in the wine, tomatoes, potatoes then sprinkle over the paprika. Stir well.
- Add 1/2 a tomato tin of water,cover and simmer for 25 minutes unti potatoes ae cooked.
- Grill peppers, blister skin, then place into a plastic back, until the skin is easy to remove. Once removed slice then add to the pan with the fish / chorizo.
- Simmer until cooked through. This will take longer for the chorizo than the fish.
- Sprinkle with coriander and paprika before serving.
GRILLED TUNA WITH RED PEPPERS
Provided by Molly O'Neill
Categories dinner, easy, main course
Time 1h15m
Yield Four servings
Number Of Ingredients 8
Steps:
- Combine the lemon juice, 4 tablespoons olive oil, rosemary, garlic and ground pepper in a shallow dish. Add the tuna and turn to coat well on all sides. Let marinate for 1 hour, turning tuna from time to time.
- Preheat a grill or broiler. Brush the remaining teaspoon of olive oil over both sides of the pepper halves. Grill or broil the tuna and peppers until the tuna is charred on the outside but still pink in the center, about 4 minutes per side, and until the peppers are crisp-tender, about 3 minutes per side. Divide among 4 plates, season the tuna with salt and pepper to taste and serve immediately.
Nutrition Facts : @context http, Calories 351, UnsaturatedFat 12 grams, Carbohydrate 10 grams, Fat 15 grams, Fiber 3 grams, Protein 43 grams, SaturatedFat 2 grams, Sodium 759 milligrams, Sugar 6 grams, TransFat 0 grams
ROASTED RED PEPPER FILLED WITH TUNA
This recipe is an adaptation of a classic Provençal dish. A roasted red pepper filled with a flavorful combination of canned tuna, capers, anchovy and lemon juice makes a satisfying and healthy meal for one.
Provided by Martha Rose Shulman
Categories easy, for one, quick, roasts
Time 15m
Yield 1 generous serving
Number Of Ingredients 11
Steps:
- Roast the pepper directly over a gas burner or under the broiler, turning often until uniformly charred. Remove from the heat, and place in a bowl. Cover tightly, and allow to cool.
- While you're waiting for the pepper to cool, make the tuna filling. Combine the garlic and a generous pinch of salt in a mortar and pestle, and mash to a paste. Add the anchovy, if using, and mash with the garlic. Add the capers, and mash together. In a bowl, break up the tuna with a fork, then stir in the garlic mixture, the lemon juice, olive oil and the yogurt. Add more yogurt or olive oil if the mixture seems dry. Season to taste with pepper (it should not need salt), and stir in the parsley.
- When the pepper is cool enough to handle, peel and discard the blackened skin, rinse briefly and pat dry. Cut away the top, then cut or pull apart the pepper into thirds. Remove seeds and membranes, holding the pepper over a bowl so that you can catch any juice. Lay the pepper pieces on a plate. Season with a little salt and pepper if desired, and fill with the tuna mixture. Serve.
Nutrition Facts : @context http, Calories 322, UnsaturatedFat 12 grams, Carbohydrate 14 grams, Fat 16 grams, Fiber 4 grams, Protein 32 grams, SaturatedFat 2 grams, Sodium 844 milligrams, Sugar 8 grams, TransFat 0 grams
PAN-SEARED MACKEREL WITH SWEET PEPPERS AND THYME
Mackerel escabèche is one of those dishes I have always preferred to admire from afar. It's traditionally prepared by pickling the fillets in vinegar, but I've never quite cottoned to its biting flavor. To me, it overwhelms the delicacy of a good fresh piece of fish. At home, I sprinkled the fish fillets with salt, pepper and some sweet paprika. Then I let them sit while I slowly stewed the leeks, carrots and peppers with some garlic and thyme. I seared the fish until lightly browned but still very moist inside. When people say they don't like mackerel because it's too strong and dry, it's usually because the fish has been overcooked. But when cooked right, until just flaky in the center, the flesh is mild and almost buttery.
Provided by Melissa Clark
Categories dinner, easy, quick, weekday, one pot, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Season mackerel with salt, black pepper and paprika. Let fillets rest at room temperature while preparing vegetables.
- Set a large skillet over medium heat and add 5 tablespoons oil. Then add leeks, carrots, bell peppers and thyme, cooking them until they soften, about 10 to 12 minutes. Add garlic, stirring gently, and cook for 2 minutes more. Add wine and cook until most of liquid has evaporated, about 7 minutes. Season to taste with more salt, pepper and sherry vinegar, then transfer to one side of a serving platter.
- Wipe the skillet with a paper towel, add remaining oil, and set over high heat. When oil is hot, add mackerel in one layer, skin side down. Cook for 3 minutes, then flip and cook for 1 to 2 minutes longer, until fish is cooked through. Add fillets to platter and spoon vegetables on top of fish.
Nutrition Facts : @context http, Calories 561, UnsaturatedFat 30 grams, Carbohydrate 16 grams, Fat 40 grams, Fiber 3 grams, Protein 28 grams, SaturatedFat 7 grams, Sodium 397 milligrams, Sugar 4 grams
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MACKEREL STEW (MACKEREL FISH STEW) - K'S CUISINE
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5/5 (1)Total Time 1 hrCategory Soup, StewCalories 1 per serving
- Prepare the Mackerel by cutting and cleaning. Marinate with salt and one stock cube, mix and then grill of fry mackerel Fish.
- Heat vegetable oil in a pot, add the chopped onions and stir till onions are translucent. This takes about a minute or two.
- Stir the stew athen add in the grilled or fried mackerel and leave the stew to fry and simmer for another 10 -15 minutes.
MACKEREL FISH STEW - ALIYAH'S RECIPES AND TIPS
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5/5 (1)Total Time 50 minsEstimated Reading Time 2 mins
- Cut the fish to steaks, remove the intestines and rinse. Season salt and seasoning powder/cube let it marinade for at least 30 minutes. The real mackerel should be white if it's not white it's can be the same.
- Fry or bake if you wish. I bake until golden brown and set aside. You can also cook the fish without frying or baking.
- Get the peppers, deseed the red bell and habanero, rinse, cut into small pieces and blend with one onion, blend until smooth.
- For this step, you can either boil until the pepper mixture is thickened, or cook when it is added to the oil.
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