Ask your fishmonger to remove the heads of the mackerels and to gut them. Rinse them carefully under water, before using them. Peel, seed and coarsely chop the tomatoes. Wash and dry the bell peppers and cut them into thin strips. Coarsely chop the onion and finely chop the parsley. Peel and crush the garlic. In a shallow casserole, sautÄ the onions and the tomatoes, in the butter, for 5 minutes on a medium heat. Add the thyme, the parsley and the crushed garlic and reduce for about 10 minutes, stirring regularly. Season with salt, pour 1 cup of water into the casserole, add the capers and the bell peppers. Cover and cook for 15 minutes on a low heat. Place the mackerels very delicately onto this sauce, add the green peppercorns and the white wine. Cover and cook for another 10 to 15 minutes, depending on the size of the fish. Serve, sprinkled with parsley.
@
12 small mackerels
6 tomatoes
3 onions
3 bell peppers
2 cloves garlic
1 large bunch parsley
2 sprigs thyme
5 tbsp oil
3 tbsp green peppercorns
3 tbsp capers
1 cup white wine
2 tbsp butter
salt
@
15
mn
@
45
mn
@
Adapt the flavor of this dish to your taste, by reducing or increasing the proportion of green peppercorns.
