Mackerel with Peas in Wine and Tomato

Name: Mackerel with Peas in Wine and Tomato (Sgombro con Piselli in Umido)
Yield: Serves 4
Cuisine: Italy
Ingredients: a good pinch of dried chilli flakes or 1 fresh red chilli (seeded but left whole); salt and freshly ground black pepper; 600 ml/1 pt fresh tomato coulis; 1 small sprig thyme; 2 tablespoons finely chopped parsley; olive oil; 1 glass white wine; 4 cloves garlic; 4 fresh mackerel, each weighing 450 g/1 lb, filleted; 1 onion, finely chopped; 450 g/1 lb peas

Sgombro con Piselli in Umido

Preparation info

Serves
4

Difficulty
Medium

Appears in

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

About

Ingredients

4 fresh mackerel, each weighing 450 g/1 lb, filleted
450

Europe
Italy
Marche
Fish course
Pescatarian
Mediterranean

Method

Fry the onion and garlic in olive oil until golden, add the wine and reduce down by two-thirds. Add the tomato coulis and parsley, thyme and chilli. Season with salt and freshly ground black pepper.

Roll up the mackerel fillets and skewer with a cocktail stick. Put the mackerel rolls in the tomato sauce, add the peas and cook gently for about 10 minutes. Remove the cocktail sticks.