Greek-American Mackerel Stew

Ingredients

In this Greek-American adaptation, the Jamaican Mackerel Rundown is transformed into a Mediterranean delight. The original Jamaican flavors are replaced with Greek herbs and spices, and the coconut milk is substituted with a tomato-based broth. Olives and feta cheese are added to enhance the Mediterranean profile of the dish. We alse have the original recipe for Jamaican Mackerel Rundown, so you can check it out.

• 4 mackerel fillets, skin-on (500g / 1.1 lb) 4 mackerel fillets, skin-on (500g / 1.1 lb)
• 2 tablespoons olive oil (30ml) 2 tablespoons olive oil (30ml)
• 1 onion, diced 1 onion, diced
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced 1 yellow bell pepper, sliced
• 1 can diced tomatoes (400g / 14 oz) 1 can diced tomatoes (400g / 14 oz)
• 1 cup vegetable broth (240ml) 1 cup vegetable broth (240ml)
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon red pepper flakes (optional) 1/2 teaspoon red pepper flakes (optional)
• 1/2 cup pitted Kalamata olives (75g / 2.6 oz) 1/2 cup pitted Kalamata olives (75g / 2.6 oz)
• 1/2 cup crumbled feta cheese (75g / 2.6 oz) 1/2 cup crumbled feta cheese (75g / 2.6 oz)
• Fresh parsley, chopped, for garnish Fresh parsley, chopped, for garnish

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 18g (Saturated: 5g)
• Carbohydrates: 12g (Sugar: 6g)
• Protein: 28g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat. Add the diced onion and minced garlic, and sauté until translucent.
2. 2.
   Add the sliced bell peppers to the pot and cook for a few minutes until they start to soften.
3. 3.
   Pour in the diced tomatoes and vegetable broth. Stir in the dried oregano, dried thyme, paprika, and red pepper flakes (if using). Bring the mixture to a simmer.
4. 4.
   Gently place the mackerel fillets into the pot, skin-side down. Cover and let them cook for about 5 minutes.
5. 5.
   Carefully flip the mackerel fillets and add the Kalamata olives. Cover the pot again and cook for an additional 5 minutes, or until the fish is cooked through.
6. 6.
   Remove the pot from heat and sprinkle the crumbled feta cheese over the stew. Let it sit for a minute to allow the cheese to melt slightly.
7. 7.
   Serve the Greek-American Mackerel Stew hot, garnished with fresh parsley.

Treat your ingredients with care...

• Mackerel — Ensure the mackerel fillets are fresh and have been properly cleaned. Remove any pin bones before cooking.
• Feta cheese — Use high-quality feta cheese for the best flavor. If you prefer a milder taste, you can substitute it with goat cheese.

Tips & Tricks

• For a spicier kick, increase the amount of red pepper flakes.
• Serve the stew with a side of Greek salad for a complete meal.
• If you can't find fresh mackerel, you can use other firm white fish like cod or haddock.
• Adjust the seasoning according to your taste preferences.
• Leftovers can be refrigerated and enjoyed the next day, allowing the flavors to meld even further.

Serving advice

Serve the Greek-American Mackerel Stew in deep bowls, allowing the vibrant colors of the ingredients to shine. Accompany it with crusty bread to soak up the delicious broth.

Presentation advice

Garnish the stew with a sprinkle of fresh parsley to add a pop of green color. Serve it in rustic ceramic bowls to enhance the Mediterranean aesthetic.