Servings: 3-4 | Preparation time: 10 minutes | Cooking time: 25 minutes
Ingredients
- ½ lb canned mackerel (230 g), skinless and boneless, gently flaked
- 1 tbsp Cool Runnings all purpose seasoning
- 3 tbsp olive oil
- 1 large onion, sliced
- 4 garlic cloves, minced
- 1 tsp fresh ginger, grated
- 1 cup mixed bell peppers, sliced
- 1 cup tomato sauce
- 6 sprigs fresh thyme or 2 tsp dried thyme
- 2 tsp Cool Runnings parsley
- 2 tsp Cool Runnings paprika
- 8 Cool Runnings pimento berries (allspice)
- 2 tbsp Cool Runnings all purpose seasoning
- 1 Scotch bonnet pepper, whole, or to taste
- ½ cup warm water
- Salt and Pepper to taste
Directions
1. Place the flaked mackerel in a bowl and gently season with 1 tablespoon of all purpose seasoning. Set aside.
2. Heat olive oil in a medium skillet over medium heat. Add onion, garlic, and ginger and sauté for 3 to 4 minutes until softened and translucent.
3. Add the bell peppers and cook for another 2 to 3 minutes, stirring occasionally.
4. Stir in the tomato sauce, all purpose seasoning, paprika, parsley, thyme, and pimento berries. Add the Scotch bonnet pepper if using whole, then pour in the warm water and stir to combine.
5. Bring the sauce to a gentle boil, cover, and reduce heat to medium low. Simmer for 8 to 10 minutes, stirring occasionally, until the sauce thickens and the flavours deepen.
6. Gently fold in the seasoned mackerel, being careful not to break it up too much. Cover and allow to simmer for 5 minutes so the fish absorbs the flavour of the sauce. Taste and adjust with black pepper and pink salt as needed.
7. Serve hot with rice or your choice of sides and enjoy.