Weeknight Mackerel Stew

  • PREP TIME

    15 minutes min

  • COOK TIME

    20 minutes min

  • SERVES

    4

Ingredients

  • 2 cans Season Skinless & Boneless Fillets of Mackerel in Olive Oil (4.375 oz.), drained
  • 2 Tbsp olive oil
  • 1 small sweet onion, chopped
  • 2 celery stalks, chopped
  • 1 red bell pepper, chopped
  • 3 garlic cloves, minced
  • ½ tsp smoked paprika
  • ½ cup dry white wine
  • 1 14oz can diced tomatoes
  • 2 cups vegetable or seafood stock
  • 1 tsp honey
  • 2 large russet potatoes, diced ½ inch cubes
  • Salt and pepper
  • ¼ cup roughly chopped cilantro

Instructions

  • In a large pot heat olive oil over medium-low; add onions, celery, and bell pepper. Saute until softened and onions become translucent. Add garlic and smoked paprika and cook one minute longer.
  • Turn heat up to medium-high and add wine. Cook until wine is reduced by half. Stir in tomatoes, stock, and honey. Add potatoes, and cook until potatoes are fork tender, about 15-20 minutes.
  • Drain mackerel and gently stir in. Season with salt and pepper. Top with fresh cilantro before serving.