Mackerel stew, Ada Parellada's recipe

The chef Ada Parellada, from the restaurant Semproniana, proposes a healthy fish recipe from the traditional Catalan cookbook.

Ingredients

• 2 mackerels leaning towards the large side
• A bunch of parsley
• 700 g of potatoes
• 1 large onion
• Two cloves of garlic
• 4 grated ripe tomatoes
• 50 g of garlic mayo
• ½ litre of fish broth
• A teaspoon of nyora pepper pulp
• Olive oil
• Salt

The step-by-step recipe

• We grate the tomatoes and put them in a colander so they lose their water.
• Peel and chop the onion and the garlic cloves. Sauté them in a saucepan with a drizzle of oil and salt for about fifteen minutes. Add the tomato pulp and cook slowly until it becomes like a jam, for about 10 minutes. Add the nyora pepper flesh. Peel and break the potatoes into chunks and add them to the sauté. Mix well and cover with half of the broth. Cook slowly for about 20 minutes.
• We clean the mackerel, removing the head and the tip of the tail. We cut it into slices and season it with salt and pepper. We add it to the casserole. We add more broth. We mash a potato well with a couple of spoons and add it to the stew so it thickens. We let it cook for 5 more minutes. With the heat turned off, we add the garlic mayonnaise. We shake it and adjust the salt. We finish the dish with fresh parsley.