Padstow-based chef, Rick Stein, has been off on this travels again! This time from Venice to Istanbul on a new gastronomic road trip. We were delighted to see this recipe from Mesut, a fisherman who works the Bosphorus (one of the world’s most strategic waterways, connecting the Black sea to the Mediterranean), as we can use our delicious Cornish mackerel in it.
We’d love to see how your dishes turn out this weekend, so make sure you share your pictures on Facebook, Twitter and Instagram.
You will need:
4 small mackerel or herring, scaled and gutted
1 tsp salt
100 ml olive oil
1 onion, halved and sliced
6 green finger chillies, split open but kept whole
Large handful flat-leaf parsley
12 turns black pepper mill
3 tomatoes, peeled and chopped
30 g/6 cloves garlic, sliced
1 lemon, skin and pith removed, sliced
Sprinkle the fish with the salt inside and out.
Pour 2 tablespoons of the olive oil into a large pan with a lid, scatter the onions in the base and lay the fish on top.
Tuck the chillies and sprigs of parsley in around the fish and sprinkle with the pepper. Add the tomatoes, garlic and slices of lemon, and pour the remaining olive oil over the top. Cover the pan with the lid, bring to a simmer and cook on a medium heat for about 25 minutes.
Serve with warm cornbread.
Recipe from Rick Stein Venice to Istanbul, courtesy of BBC Books.