1 fresh mackerel fillet (or smoked mackerel)
2 cloves of garlic
2 stock cubes (I used vegetable ones)
2 large tomatoes
Splash of red wine (optional)
1/2 tbsp tomato purée
For the pasta:
1. Heat some oil in a saucepan on a medium heat.
2. Add a stock cube and a clove of garlic (peeled).
3. Add water, bring to boil then add spaghetti
4. Drain after 10-12 minutes (or when pasta is al dente) take out the clove of garlic, cover and leave to the side.
For the sauce:
1. As the pasta is boiling, heat some oil in another sauce pan on a medium heat
2. Chop up the garlic and tomatoes.
3. Add the garlic to the saucepan with a stock cube and oregano. Shallow fry slightly.
4. Add the tomatoes. Allow to fry.
5. Add a splash of red wine.
6. Stir in the passata sauce and add the tomato purée.
7. Season with salt and pepper and leave to simmer on a low heat for 10 to 20 minutes.
For the fish:
– If you’ve chosen smoked mackerel:
1. Tear it into pieces and add to the tomato sauce with the salt and pepper and leave to simmer.
2. Add the spaghetti to the sauce pan and then serve.
– If you’ve chosen fresh fillet:
1. As the sauce is simmering, prepare the fresh fish fillet by removing any bones.
2. Shallow fry the fish with the skin side down first, placing pressure on the fish with a spatula (this helps to make the skin crispy).
3. Fry for 9-10 minutes, flipping it over once.
4. Stir in the spaghetti with the sauce and then serve.
Words and image by Zenab Haq
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