Mackerel stewed in tomato sauce with potatoes and white beans
2 servings
25 minutes
Mackerel stewed in tomato sauce with potatoes and white beans is a cozy and hearty dish of Russian cuisine that embodies the traditions of home gatherings. The combination of tender fish, sweet white beans, and spicy tomato sauce creates a deep flavor with a slight tanginess. White dry wine adds subtle sophistication, while bay leaf and thyme fill the dish with aroma. This dish is especially good for warming lunches in cold weather and family dinners when something hearty and soulful is desired. Potatoes make it more nutritious, while garlic and black pepper add a hint of spiciness. Traditionally, such fish dishes were often prepared in coastal regions where sea fish was always available and valued for its nutrition and rich taste.
1
I chopped half of a red onion, potato, and garlic into pieces, and took white beans out of the freezer. I washed the fish, cut off the tail, head, and fins, and sliced it into pieces.
- Sweet red onion: 0.5 piece
- Potato: 2 pieces
- Garlic: 1 clove
- Large white beans: 10 pieces
- Fresh mackerel: 2 pieces
2
I softened the onion and garlic in olive oil over medium heat. Then I did the same with the potatoes. I didn't forget about the spices.
- Extra virgin olive oil: to taste
- Sweet red onion: 0.5 piece
- Garlic: 1 clove
- Potato: 2 pieces
- Ground black pepper: to taste
- Sea salt: to taste
3
I added beans. Just as it is - frozen.
- Large white beans: 10 pieces
4
I poured the tomato paste into the pot as soon as the beans softened.
- Tomato paste: 150 g
5
Then — white dry wine. I evaporated the alcohol for about 5 minutes and added water. When the contents of the pot boiled, I added pieces of mackerel to the vegetables and simmered the fish for no more than 7 minutes.
- Dry white wine: to taste
- Fresh mackerel: 2 pieces
