Mackerel with Peas in Wine and Tomato

Sgombro con Piselli in Umido

Preparation info

  • Serves


    • Difficulty


Appears in

Leaves from The Walnut Tree: Cooking of a Lifetime

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

  • About


  • 4 fresh mackerel, each weighing 450 g/1 lb, filleted
  • 450 g/1 lb peas
  • 1 onion, finely chopped
  • 4 cloves garlic
  • 600 ml/1 pt fresh tomato coulis
  • 2 tablespoons finely chopped parsley
  • 1 small sprig thyme
  • a good pinch of dried chilli flakes or 1 fresh red chilli (seeded but left whole)
  • salt and freshly ground black pepper
  • 1 glass white wine
  • olive oil


    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.

    Serve in shallow soup bowls with bruschetta seasoned with extra-virgin olive oil, crushed garlic and a couple of turns of sea salt from the salt mill.

    Fresh-water eel can be cooked in the same way, in this case cut the eel into cutlets.