Stewed Mackerel with Bell Pepper
Stewed mackerel with bell pepper and fresh garlic is one of Mallorca’s classic culinary highlights in late summer and autumn.
Ingredients
- 800 g large red bell peppers (8 large red bell peppers)
- 1 large white onion
- 1 large fresh head of garlic
- 1 kg fully ripe tomatoes
- 600 g fresh mackerel (1 fresh mackerel; ready to cook)
- Salt
- Pepper
- 2 tbsp olive oil
Instructions
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1.
Clean the pepper halves, cut them lengthwise, remove seeds and wash. Place with the curved side up on a baking sheet and grill under the oven broiler until the skin turns black and blistered.
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2.
Meanwhile peel and finely dice the onion. Separate the garlic cloves from their skins.
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3.
Wash the tomatoes and cut off the stem ends in a wedge shape.
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4.
Place tomatoes in a bowl, pour boiling water over them, let sit for 2 minutes, drain and rinse with cold water. Peel the tomatoes, halve, seed and dice them into small cubes.
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5.
Remove pepper halves from the oven. Moisten a kitchen towel, lay it over the peppers and let cool slightly. Strip off the skin and cut the peppers crosswise into strips.
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6.
Remove head and tail fin from the mackerel (or have the fishmonger do it). Rinse the fish, pat dry with paper towels and slice into thumb‑thick pieces. Season with salt and pepper.
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7.
Heat olive oil in a large sauté pan. Brown the mackerel slices over medium heat, turning occasionally for about 5 minutes.
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8.
Remove the fish and spread it in a large ovenproof dish. Add onions, garlic cloves and pepper strips to the pan and sauté in the remaining oil for about 2 minutes.
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9.
Add diced tomatoes, season with salt and pepper, and simmer over medium heat for another 5 minutes.
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10.
Distribute the vegetables over the mackerel pieces and bake in a preheated oven at 180 °C (160 °C fan‑forced, gas: level 2–3) for about 15 minutes.
