Question: Which fish is rich in flavour, moist in texture, incredibly cheap and packed with healthy Omega-3?
Question: Why do so many people turn their noses up at the thought of eating it then?
Answer: Who knows, maybe they’re idiots
I’m a big fish fan so, for me, Mackerel ticks all the boxes, especially when I’m surviving the week on a tenner as I claw my way to payday. I usually buy it smoked and eat it on toast, with salad or even mashed into a pate with soft cheese and horseradish. But, the piece de resistance is my pasta dish below, inspired by Prue Leith and James Ramsden who taught me nothing loves Mackerel more than broccoli and chilli.
- 150g smoked Mackerel flaked into pieces with the skin removed (if you like a bit more of a kick, buy the ‘hot smoked’ or ‘peppered’ varieties)
- 125g tenderstem broccoli cut into bite sized chunks
- 2 garlic cloves, thinly sliced
- 1 large red chilli, deseeded and cut into small pieces
- 3 tbsp olive oil
- The juice of one lime
- Salt and pepper
- 200g linguine
- Cook the broccoli in boiling salted water for 2-3 minutes until the stems are cooked, but crunchy
- Drain and blanch broccoli in cold water to stop the cooking process. Place in a bowl and leave to one side
- Start cooking the pasta in boiling salted water
- As the pasta cooks, heat the olive oil in a large frying pan and sauté the chilli and garlic over a medium heat until the garlic turns golden
- Add the flaked mackerel and broccoli and continue to sauté for a couple of minutes
- When the pasta is cooked and drained, add it to the frying pan and stir well
- Add the lime juice and season to taste with salt and pepper
- Serve with a cold glass of white wine and, whilst you eat, pat yourself on the back for making the Mackerel feel so loved.