MACK THE MOST OF IT
Maximise your omega-3 intake with these distinctive dishes that make the most of mackerel
Up your omega-3 with mackerel
Smoked mackerel chowder
Q Serves 4 Q Prep 10 mins Q Cook 25 mins Q £1.18p a portion Q 838 kcals, 36g fat, 15g sat. fat, 14g sugar (incl. serving suggestion)
large knob of butter 1 tsp vegetable oil, for cooking 4 celery sticks, chopped, leaves reserved 1 onion, finely chopped 3 tbsp plain flour 600ml full-fat milk 2 large potatoes, cut into cubes 200g pack smoked peppered
mackerel, flaked 200g frozen sweetcorn
1 Heat a knob of butter in a saucepan with the oil. Tip in the celery and onion, cook for 5 mins or until soft, then add the flour and mix to form a paste. Pour in the milk, a little at a time, and cook until the mixture is smooth and the consistency of double cream. Add the potatoes and half the mackerel, cover and simmer for 15 mins until the potatoes are cooked.
2 Add the remaining mackerel to the chowder with the sweetcorn and simmer for 1-2 mins until the sweetcorn is cooked. Splash in a little water if it is too thick. Ladle into bowls, scatter over some celery leaves and serve with the bread for dunking.