Turkish cuisine · Fish & Seafood

Horse Mackerel Pilaki

Horse mackerel simmered with potatoes, carrots and olive oil in tomato broth, served cold.

Ingredients · for 4 servings

• 700 g horse mackerel (small)
• 3 onions
• 2 carrots
• 3 potatoes
• 4 garlic cloves
• 150 ml olive oil
• 2 tbsp passata
• 1 tsp sugar
• 1 bunch parsley
• 2 lemons
• Salt, pepper

Instructions

1. Scale and gut the fish, rinse and halve depending on size; salt, drizzle with the juice of half a lemon and chill.
2. Cut the onions into half-rings, the carrots into diagonal slices and the peeled potatoes into 2 cm cubes; just crush the garlic.
3. Warm the olive oil in a wide pot and sauté the onions, carrots and garlic over gentle heat for 10 min. without letting them take on color.
4. Add the potatoes, passata, sugar, salt, pepper and 300 ml hot water and simmer covered for 20 min. until the potatoes are almost soft.
5. Lay the fish pieces on the vegetables, cover and let steam over very gentle heat for another 12–15 min. until the meat comes away easily from the bone – don't stir, just swirl the pot.
6. Let cool completely, drizzle with the juice of the remaining lemon, sprinkle with chopped parsley and serve cold as a mezze.