Maquereaux Basquaise “Chez Michel”

Preparation info

  • Serves

    12

    • Difficulty

      Easy

Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

  • About

Ingredients

  • 12 small fresh mackerel
  • 2 pounds fresh tomatoes
  • ½ pound

Method

Clean and empty 12 small fresh mackerel and arrange fish in a large heatproof baking dish. Peel, seed and chop tomatoes; seed and chop peppers, and combine with finely chopped shallots in a saucepan. Slice lemons into thin rounds and add to vegetable mixture with dry white wine, vinegar and olive oil. Season to taste with salt, freshly ground black pepper and a bouquet garni.

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