Best 4 Mackerel Or Tuna And Red Pepper Stew Recipes

MACKEREL (OR TUNA) AND RED PEPPER STEW

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.

CUBAN FLANK STEAK AND PEPPER STEW

Steps:

• Season flank steak and brown on all sides in a Dutch oven. Remove. Add diced vegetables and lightly brown. Add vinegar, broth and seasonings. Add meat and simmer 2 1/2 hours over low heat.
• Let cool 30 minutes. Remove meat to a large bowl and shred. Strain solids, reserving cooking liquid.
• Saute sliced vegetables in now empty Dutch oven; do not allow to burn. Add tomato paste and crushed tomatoes. Simmer 15 minutes. Return meat and enough reserved cooking liquid, for desired consistency, and adjust seasonings.

LOW-CARB TUNA AND MACKEREL CAKES

Steps:

• Mix mackerel, onion, tuna, Parmesan cheese, mayonnaise, eggs, Dijon mustard, seasoning blend, paprika, and basil together in a bowl. Add pork rind crumbs, 1 to 2 tablespoons at a time, until mixture holds together. Form mixture into balls and flatten into 1/2-inch-thick cakes.
• Heat a large non-stick skillet over medium-high heat and grease with cooking spray. Arrange cakes in the hot skillet and spray each cake with cooking spray.
• Cook cakes, working in batches if needed, in the hot skillet until browned, 3 to 5 minutes; gently flatten cakes with the back of a fork. Flip cakes and cook until other side is browned, 3 to 5 minutes. Transfer cakes to a paper towel-lined plate.

ROASTED RED PEPPER FILLED WITH TUNA

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.