Mackerel Rundown

By Executive Chef Simone Walker Barrett

 PREP TIME:          DIFFICULTY:           YIELD:  4 Servings

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​Ingredients

• 1 lb salted mackerel ,soaked
  
• 2 tbsp vegetable oil
  
• 1 medium onion ,chopped
  
• 3 medium tomatoes, chopped
  
• 1 clove garlic , chopped
  
• 2 stalks scallion ,chopped
  
• 1 bell pepper ,chopped
  

• 1 scotch bonnett pepper
• 1 tbsp thyme leaves 
• 1/4tsp pimento 
• 1tsp paprika
• Salt to taste
• 2 cups coconut milk

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Directions

•  Cut salted mackerel into 2 inch pieces, soaked hot water 30 minutes.
  
•  Heat oil in a dutch pot over low heat. Add chopped onion,garlic, scallion, sweet pepper thyme leaves. Sautee for 5 minutes.
  
•  Add the coconut milk to to the sauteed seasoning. Simmer until coconut milk reduce by half.
  
• Remove mackerel from hot water and add to the reduced coconut milk with pimento, paprika hot pepper and salt. Mix to combine.
  
• Simmer five minutes more and server

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