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Spanish mackerel with tomato, prawn & pea stew


  • Heat a thin layer of oil in a large heavy-bottomed pan and seal the seasoned mackerel on both sides. Remove.
  • Add a little fresh oil to the pan, if needed, and gently sauté the onion and garlic until tender, stirring and scraping the bottom as you do so.
  • Then add the tomatoes with about
  • 1 cup stock, the chilli flakes and a good amount of seasonings. Stir and cook for about 5 mins until thickish, adding more stock as needed.
  • Return the fish to the pan, in one layer, cover and cook for about 7-8 mins.
  • Then place the prawns on top of each cutlet and cook to warm. Remove.
  • Add the peas and mint to the sauce with a little more stock. Stir well and taste for seasoning.
  • Place a cutlet with prawns on top in individual flat soup bowls. Spoon the sauce over and around and serve with good crusty bread on the side.


  • olive oil
  • 4 mackerel cutlets
  • sea salt & freshly ground pepper
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 1 can diced tomatoes
  • 2 cups chicken or fish stock
  • a pinch of dried chilli flakes
  • 12-16 cooked prawns, shelled &
  • de-veined
  • 1 cup frozen peas, thawed
  • 2 tbsp shredded fresh mint

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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