Red mackerel sauce, the recipe.
Some time ago I bought some frozen mackerel fillets at the supermarket (the classic non-breaded sticks) to eat them in a pan in a day with few ideas and time to cook but then I wanted to try to make a fish sauce. I looked a little online and it was a spectacle!

Ingredients for two generous people:
– 5 frozen mackerel fillets
– tomato puree
– white wine
– extra virgin olive oil
– garlic and onion
– salt

The night before preparing it I moved the fish from the freezer to the refrigerator.
We prepare the oil in a pan with onion and minced garlic to make a soffritto; when everything begins to brown we add all the fish that I previously chopped coarsely.
Let everything fry and flavour for a minute, adding a pinch of salt and then blend with half a glass of white wine.
In less than a minute all the alcohol should have evaporated and I add the tomato puree (how much depends on your taste: I like it red but not excessively).
Now let it cook for ten minutes, fifteen at most, and the sauce is ready!
This is the perfect sauce to season your favorite pasta!
I dressed some fish ravioli, bought at the store, and I'll post a photo of the finished dish another day.
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Photo taken with Canon EOS M100 and lens Canon EF-M 22.

Red mackerel sauce, the recipe – Sauce maquereau rouge, la recette – Salsa de caballa roja, la receta – Molho de cavala vermelha, a receita – Rote Makrelensauce, das Rezept – Sốt cá thu đỏ, công thức – 红鲭鱼酱，食谱 – 赤いサバのソース、レシピ