Mackerel in a Bloody Mary Sauce

Bit of a strange one but I’ve just been browsing through some soup ideas and one of the ideas was for a Bloody Mary Soup.  So I have re-worked that recipe into a sauce and it’s rather good.  Also seeing as the weather is seriously cold at the moment what better way to warm up!? So for the Mackerel in Bloody Mary Sauce you’ll need:

  • 2 mackerel fillets
  • 1 stick celery chopped
  • 1 tin chopped tomatoes
  • Liberal amount of ground black pepper
  • 1 – 2 tsp Tabasco sauce
  • 1 – 2 tsp Worcestershire sauce
  • 2 tsp vodka
  • ½ red onion finely chopped

In regard to the Mackerel you can prepare that however you fancy.  I cook mine with some seasoning on a baking sheet in the oven as I find it makes the mackerel slightly crispy on the outside.  For the sauce start, by frying off the onion and celery in a saucepan until they are softened.  Then add your chopped tomatoes and the other wet ingredients and season well.  Let the sauce simmer and thicken for about 20 minutes.  Once that’s done plate up the fish and cover with the sauce, serve with some wedges and enjoy!


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