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Mackerel and Samphire Stew
Mackerel and Samphire Stew is a modern English recipe (originating in Cornwall) for a classic stew of mackerel, new potatoes, peas and samphire in a cider and fish stock base with spring onions, mint and lemon thyme. The full recipe is presented here and I hope you enjoy this classic English version of: Mackerel and Samphire Stew.
prep time
20 minutes
cook time
15 minutes
Total Time:
35 minutes
Serves:
6
Rating: 
Tags : Wild FoodBritish Recipes
This is a classic Cornish early summer stew, where fresh line-caught mackerel is married with marsh samphire and new potatoes.
Ingredients:
4 fresh line-caught mackerel, cleaned and scaled
400ml (1 2/3 cups) dry cider
600ml (2 1/2 cups) fish stock
450g (1 lb) new potatoes, scrubbed and sliced into chunks
600g (1 1/3 lbs) freshly-podded peas
225g (1/2 lb) marsh samphire
8 spring onions, trimmed and cut into 5cm (2 in) lengths
2 tbsp fresh mint, chopped
3 sprigs of fresh lemon thyme
Method:
Pour the cider into a large pan and bring to a boil. Add the stock then return to a boil before adding the new potato pieces and the peas. Bring back to a boil, reduce to a simmer and cook for 6 minutes.
Add the spring onions, half the mint and the leaves from one of the lemon thyme sprigs. Simmer for 2 minutes more.
Wash and trim the marsh samphire, removing any woody pieces. Add the samphire to the stew and bring the mixture back to a boil. Cut the mackerel into chunks and add these to the stew. Cover and cook gently for 2 minutes, or until the fish is done through.
Take off the heat and allow to rest for 2 minutes then serve.
