Mackerel broth with tomatoes and coriander

Serves 4

Mackerel broth with tomatoes and coriander (Jason Lowe)

This is a good way to use up excess mackerel and you can use the skin, bones and heads from the smoked mackerel pâté recipe overleaf to make the broth.

2 medium-sized mackerel, filleted
1.5ltr fish stock
3-4 ripe tomatoes, quartered
1 onion, peeled and roughly chopped

To serve

30-40g root ginger, peeled and finely grated (reserve the skin)
12 cherry tomatoes, halved
1 medium red chilli, thinly sliced
2 spring onions, finely shredded on the angle
>A small handful of coriander leaves, torn

Remove the skin from the mackerel fillets and put the fillets to one side. Next, put the skin in a saucepan with the mackerel bones, cover with water, bring to a simmer, then drain and rinse the bones in cold water. Put the bones in a pan with the fish stock, tomatoes, onion and ginger peelings, bring to the boil and simmer gently for 30 minutes, then strain through a sieve into a clean pan.

To serve, cut the mackerel into chunks and add to the broth with the ginger, cherry tomatoes, chilli and spring onions. Simmer for 2-3 minutes, season, divide the coriander between 4 bowls and pour the broth over and serve immediately.