Tin Mackerel Stew
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Ingredients
Adjust Servings
1 large tin/canned Tin Mackerel buy fresh | |
1 stack Scallion (diced) | |
1 small Onion (diced) | |
½ piece Pepper (Scotch Bonnet) ripe or green - cut it in half; use for flavoring only | |
1 small Tomatoes (diced) | |
sprig Thyme (fresh) - tie together the size of one finger | |
3 cloves Garlic (mashed) | |
2 tablespoons Cooking Oil | |
¼ teaspoon Pimento Berries - dried | |
1 or 2 teaspoons Salt | |
¼ or less cup Water - optional | |
2 tablespoons Ketchup; (add this near the end) |
TO SPRUCE THE FLAVOR MORE ADD THE FOLLOWING:
1 teaspoon Cilantro or Parsley (dried or fresh) | |
½ teaspoon Basil (dried or fresh) | |
½ teaspoon Sage (dried or fresh) | |
½ teaspoon Marjoram (dried or fresh) |
Nutritional Information
200g
Fat
100g
Protein
146g
Sugars
436g
Calories
24g
Carbs
137g
Trans fat
Directions
1.
Preparation:
Peel, wash, and dice seasonings.
Put a pot to heat, with stove gauge on 4, Allowing hot for 40 seconds. Add oil.
Add the diced onions, 10 second later the dice scallion, and then the crushed garlic cloves.
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2.
Cook it:
Stir in for 30 seconds, and then add the canned mackerel. Gently Stir in!
Add 1/4 cup of water or less.
Use the pot's lid cover properly and simmering on low for 3 to 5 minutes.
You could add canned green peas, sweet corn, first remove the water.
After that, add the dried herbs and diced tomatoes.
Cover well until ready to serve.
This is couples meals. If you cooking for your family use the larger, can mackerel.
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Notes
*Nutrition info is a rough estimate based on the ingredients. Note that values may vary from case to case.
*As with all recipes, there is a number of ways you can get things done. If you believe that some of the instructions can be improved, or have a good alternative solution, feel free to leave a comment.
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