Mackerel Stew with Wild MushroomsOrigin: Ancient Period: Traditional |
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The combination of fish with mushrooms is commonly used in Eastern Europe, all the way from Estonia in the North to the Balkans. Often the fish used is carp. However, it would not have been unusual for our ancestors to utilize two ingredients that were found together. In August mackerel shoal inshore after sprats and in a good summer you can catch them in the shallows of certain beaches with buckets. August is also the time for field mushrooms. Taking my inspiration from Eastern Europe I have developed this stew of mackerel with wild field mushrooms. It's very much a seasonal dish (as all dishes would have been in the past) and I have used mackerel here as a plentiful fish. But sea bass also shoals during August so you could use bass if you like. I've made the dish richer by using white wine (which was imported from the continent during the Iron age) but you could use fish or vegetable stock if you desire. The inspiration for this comes from where I grew up. All the ingredients here (except the wine) could all be found no more than an hour's walk from my parent's farm and would really not have taken much effort to collect. Using the principle that our ancestors would have used the minimum effort possible to produce a nutritious meal, the recipe given here was born. Ingredients:
125g fatty bacon 
Method:PreparationChop the bacon into small dice and fry until it begins to render its fat. Add the chives and myrtle and cook for 2 minutes then ad the mushroom slices and fry for 2 minutes more. Slice the fish fillets into bite-sized pieces and add to the pan. Fry for 3 minutes, stirring frequently then add the wine and water. Bring the mixture to a simmer and cook for 1 hour. Season to taste with salt and serve. |
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