Mackerel and potato stew
Instructions:
- Cut the head and tail off the mackerel. Cut along the belly of the fish and remove the insides using your hands or a spoon.
- Rinse under cold water to remove any blood, then cut the body into three equal pieces.
- Cut the potatoes into pieces about 1 inch across.
- Finely chop the garlic.
- Put the flesh of the grated tomato into a strainer and let drain over a bowl for 15 minutes. Discard the juice.
- Put a large pan over medium heat, then pour in the oil. Add the garlic.
- As soon as the garlic starts to turn golden, add most of the chopped parsley and all of the grated tomato.
- Cook for 5 minutes, then stir in the paprika.
- Add the potatoes and stir until well coated in the garlic, tomato, and paprika mix.
- Pour in half of the stock and simmer for 20 minutes, or until the potatoes are just tender.
- Season the mackerel with salt and pepper and add to the pan. Cook the fish gently for 5 minutes.
- Mix the cornstarch with a little cold water until smooth. Stir into the pan until the sauce thickens slightly. Stir carefully so that the potato and mackerel do not break up.
- Cook gently for another 5 minutes, or until the fish is opaque and flakes easily away from the back bone. Meanwhile, loosen the aioli with a little of the sauce. Add to the pan.
- Finish the dish by sprinkling with the remaining chopped parsley and seasoning with salt.
- Serve the stew in shallow bowls.