Bell Pepper Piperade with Grilled Mackerel

Ingredients

• 3 pieces Bell peppers (cut into thin strips)
• 1 piece Onion (thinly sliced)
• 2 cloves Garlic (minced)
• 2 pieces Tomato (diced)
• 3 tbsp Extra virgin olive oil (for cooking)
• 1 tsp Sugar (or honey) (optional, helps caramelize the peppers)
• 100 ml Dry white wine (for deglazing)
• 0.5 tsp Espelette pepper (to taste)
• 1 pinch Black pepper (to taste)
• to discretion Salt (to taste)
• 4 fillets Fresh mackerel fillets (about 200 g, from the Basque coast)
• 2 tbsp Wheat flour (to lightly coat the fish)
• 200 g White rice (as a side, cooked in salted water)

Instructions

1. Prepare the vegetables

   Wash the bell peppers, cut them into thin strips. Thinly slice the onion, mince the garlic and cut the tomatoes into small dice.

   Time: PT10M

2. Heat the oil

   Pour 2 tablespoons of olive oil into the large pan and heat over medium heat.

   Time: PT2M

   Temperature: feu moyen

3. Brown the peppers

   Add the pepper strips to the pan and sauté for 5 minutes, stirring lightly until they develop a nice color.

   Time: PT5M

   Temperature: feu moyen

4. Add onion, garlic and sugar

   Stir in the sliced onion, minced garlic and the teaspoon of sugar (or honey). Cook for 5 minutes until the onion becomes translucent.

   Time: PT5M

   Temperature: feu moyen

5. Deglaze with white wine

   Pour the white wine into the pan, stir to loosen the browned bits, let reduce for 2 minutes.

   Time: PT2M

   Temperature: feu moyen

6. Simmer the piperade

   Add the tomato dice, Espelette pepper, salt and pepper. Reduce heat to low and let simmer for 25 minutes, stirring occasionally until the vegetables are very tender and slightly confit.

   Time: PT25M

   Temperature: feu doux

7. Prepare the mackerel

   Season the mackerel fillets with salt and pepper, lightly dust them with flour, tapping off excess.

   Time: PT5M

8. Heat the second pan

   Heat a small pan with a drizzle of olive oil over medium‑high heat until the oil shimmers.

   Time: PT3M

   Temperature: feu moyen‑vif

9. Fry the mackerel fillets

   Place the fillets skin‑side down in the hot pan, cook 3‑4 minutes until golden, flip and cook another 3‑4 minutes. Baste regularly with the cooking juices flavored with Espelette pepper.

   Time: PT8M

   Temperature: feu moyen

10. Plating and serving

    Divide the piperade among plates, place the grilled mackerel fillets on top and serve with hot white rice.

    Time: PT2M

Nutrition Facts

Calories

450

Protein

30 g

Carbohydrates

30 g

Fat

20 g

Fiber

5 g

Ingredient Substitutions

• Instead of Bell peppers: red bell pepper, green bell pepper
• Instead of Onion: shallot
• Instead of Garlic: garlic powder
• Instead of Tomato: cherry tomatoes
• Instead of Extra virgin olive oil: rapeseed oil
• Instead of Sugar (or honey): honey
• Instead of Dry white wine: vegetable broth
• Instead of Espelette pepper: Cayenne pepper
• Instead of Black pepper: white pepper
• Instead of Salt: sea salt
• Instead of Fresh mackerel fillets: fresh sardines, trout
• Instead of Wheat flour: rice flour (gluten‑free)
• Instead of White rice: quinoa, couscous

Equipment Needed

• Chef's knife
• Cutting board
• Large skillet (or sauté pan)
• Small skillet for the fish
• Wooden spatula
• Bowl or salad bowl
• Colander (optional)
• Kitchen thermometer (optional) (optional)

Critical Steps — Do Not Skip

• Simmer the piperade for 25 minutes on low heat to achieve a confit texture
• Fry the mackerel fillets until golden and crispy without burning them

Chef Tips from the Video

• Use fully ripe red bell peppers for extra sweetness
• Deglaze with a good quality dry white wine for a more pronounced aroma
• Baste the fish with the pan juices to intensify the Espelette pepper flavor

Troubleshooting

Storage

Refrigerator: Store the piperade in an airtight container in the fridge for up to 3 days. The fish should be eaten the same day.

Freezer: The piperade can be frozen for 1 month, but the fish should not be frozen after frying.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• The piperade can be prepared the day before and gently reheated
• Pre‑cook the rice ahead of time and keep it warm