Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.Sousing is an old-fashioned way of preserving your catch, and the end results are quite delicious. Tomato growers might find that it's a good idea to preserve your crop in a similar way. If you have both mackerel and tomatoes in ready supply at this time of the year you may just want to try this dish out. I've tweaked the conventional recipe here which I learnt from my grandmother. She used to make it when I turned up at home with carrier bags full of mackerel that I had caught with my mates.
8 mackerel fillets, trimmed and boned
2 small onions, peeled and finely chopped
1 bay leaf
1tsp coarsely ground black pepper
1/2tsp fennel seeds, crushed
2tbsp extra virgin rapeseed oil
75ml malt vinegar
75ml water
6 tomatoes, skinned, seeded and roughly chopped
200g samphire, trimmed of woody stalks
Pre-heat the oven to 180C/gas mark 4. Roll up the mackerel fillets skin-side out and secure with cocktail sticks. Put them in an ovenproof dish, not too close together. Gently cook the onions, bay leaf, black pepper and fennel in the rapeseed oil for 3-4 minutes until soft, stirring occasionally. Add the vinegar and water, bring to the boil and simmer for 2 minutes. Stir in the tomatoes and season with salt, then pour over the mackerel. Cover and cook in the oven for 30-40 minutes; remove and leave to cool.
Meanwhile, blanch the samphire in unsalted boiling water for 30-40 seconds, then drain and refresh under cold water. The mackerel can be stored in the fridge for up to a week or served on the day scattered with the samphire.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments