Mackerel Stew with Pasta

Ingredients

• 500 g mackerel fillet (ready to cook)
• 50 g sun‑dried tomatoes (in oil)
• 1 stalk Celery
• 1 white onion
• 2 Garlic cloves
• 1 tbsp plant oil
• 2 tbsp Paprika powder (sweet)
• 0.5 tsp red curry paste
• 150 ml dry white wine
• 750 ml fish stock
• Salt
• 150 g short macaroni or tube pasta

Instructions

1. 1.

   Rinse the fish, pat it dry and set aside.

2. 2.

   Drain the tomatoes and chop them. Wash, trim and finely dice the celery. Peel the onion and garlic; mince the garlic and cube the onion. Combine both with the tomatoes and celery in a pot over hot oil and sauté for 2–3 minutes until translucent. Add paprika powder and curry paste, stir briefly, deglaze with wine, then pour in the stock. Bring to a boil, puree finely, strain if desired, bring back to a boil, season, add pasta and cook in broth for 8–10 minutes until al dente. Just before the end of cooking, add the fish and let it finish cooking over gentle heat without boiling further. Taste before serving.