Quick & Easy Brown Stew Mackerel in Tomato Sauce
A quick and flavorful Brown Stew Mackerel made with canned mackerel in tomato sauce, perfect for Lent and Good Friday meals with classic Caribbean seasoning.
Ingredients
- 1 1/2 tablespoon olive oil
- 1/2 small carrot julienned
- 1/2 medium red bell pepper sliced
- 1/2 medium green bell pepper sliced
- 1 large onion sliced
- 4 sprigs thyme
- 6 pimento berries
- 2 scallions chopped
- 1/2 scotch bonnet pepper sliced (optional)
- 1 clove garlic crushed
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon Caribbean browning
- 2 tablespoon tomato ketchup
- 1 1/2 cups water divided
- 1 can mackerel in tomato sauce 425g
- 1 large tomato chunky pieces
- 1/2 lime juiced
Instructions
- Prepare all the ingredients after a good wash and set them aside.
- Heat the olive oil over a medium flame in a deep saucepan. Add the carrots and cook for about 2 minutes, allowing them to soften slightly and release their natural sweetness.
- Add the bell peppers, onion, scallions, scotch bonnet pepper, pimento berries, thyme, and garlic. Reduce the heat to medium-low and cook for about 3 minutes so the aromatics come alive and build that base of flavor.
- Turn the heat back to medium and add the salt, black pepper, Caribbean browning, tomato ketchup, and 1 cup of water. As it comes to a boil, your kitchen should be perfumed with that lovely combination of bright Caribbean flavors, slightly tangy from the ketchup and fragrant from the herbs and spices.
- Bring to a boil and let it simmer for about 3 minutes to allow everything to come together into a rich gravy. Should you want to add a teaspoon of Caribbean Green Seasoing, it would add another level of herbal notes to the finished dish.
- Add the mackerel along with the tomato sauce from the can. Rinse the can with the remaining water and add it to the pot. Gently break the mackerel into smaller pieces while still keeping its shape and form. Refer to the video where I showed how to break the pieces of mackerel while keeping it's integrity.
- Bring to a boil, then reduce to a simmer and cook for 4 to 6 minutes until the gravy thickens and coats everything nicely.
- I like adding the chunky pieces of tomato near the end of cooking, so they keep their shape, but absorb some of the Jamaican borwn stew sauce. This allows me to stretch the brown stew mackerel for feeding more people.
- Taste and adjust the salt to your liking, then finish with freshly squeezed lime juice and turn off the stove.
- Serve warm with rice, dumplings, boiled green bananas, sada roti, or as a traditional fish dish for Good Friday.
Video
Notes
Frequently Asked Questions
Can I use canned salmon instead of mackerel?Yes, as mentioned in my recent Jamaican Brown Stew Salmon recipe, canned salmon can work, but mackerel in tomato sauce gives a richer, more traditional brown stew base. What can I use instead of scotch bonnet pepper?
Habanero pepper is the closest substitute, or you can use a milder pepper if you prefer less heat. Why add lime juice at the end?
The lime juice brightens the dish and balances the richness of the stew with a fresh, citrus note. Is this a good Good Friday meal option?
Yes, this Brown Stew Mackerel is a great Good Friday option, offering a flavorful, meat-free dish that stays true to Caribbean traditions.
Tried this recipe?Let us know how it was!