This quick and hearty tinned mackerel recipe with veggie hash is quick and easy.

Mackerel is a highly nutritious fish, rich in omega-3 fatty acids, which are essential for heart health and reducing inflammation. It's also an excellent source of vitamin D, supporting bone health, and packed with protein, making it an ideal choice for a balanced diet. Additionally, mackerel is rich in B vitamins, particularly B12, which supports energy levels and brain function. Low in mercury, it’s a safer option for regular consumption. Affordable, versatile, and easy to cook, whether fresh or tinned, mackerel is a convenient and healthy addition to any meal.

Ingredients for tinned mackerel recipe

• 1 tin of mackerel in olive oil, drained (reserve the oil)
• 2 medium potatoes, peeled and diced
• A handful of green beans, chopped
• A few broccoli florets, chopped
• 1 small onion, chopped
• ½ small bell pepper, chopped
• 1 tbsp tomato purée
• 1 tsp smoked paprika
• Ground celery seeds and pepper to taste
• Fresh parsley and chives for garnish

Instructions:

1. Boil the diced potatoes in water for 10-12 minutes, or until tender. Drain and set aside.
2. In a large frying pan, heat the reserved olive oil over medium heat. Add the onion, green beans, broccoli, and bell pepper. Sauté for 5-6 minutes, or until softened.
3. Add the boiled potatoes to the pan, stirring to combine. Allow the potatoes to cook for an additional 5 minutes to develop a crispy texture.
4. Stir in the mackerel, tomato purée, and smoked paprika, cooking for another 3-4 minutes to warm through and blend the flavours.
5. Season with pepper and ground celery seeds, then finish with a garnish of fresh parsley and chives before serving.

This hearty tinned mackerel recipe with veggie hash is full of flavour and perfect for a satisfying meal using tinned fish!

This recipe is featured in my Inland Fish and Seafood Hub, a collection of 30+ resourceful ways to prepare the sea's bounty from the heart of rural Spain.

Find more recipes and food adventures here.

Wonky photos, proper food, genuine adventures — The Flexible Chef