Maquereaux aux Petits Pois

Russell Gordon's magnificent painting of fish inspired me to cook the following recipe from Elizabeth David's Mediterranean Food published in 1950:


3 or 4 Mackerel fillets cut into serving size chunks
1 Chopped Onion
1 Tbsp. Olive Oil
1 Tbsp. Tomato Puree
2 Minced Cloves Garlic
1 Bay Leaf
A Mix of Chopped Fennel Tops,Thyme& Parsley
Pinch of Saffron
2 lbs. Peas (Frozen or Fresh)
2.5 cups Boiling Water
Salt & Pepper
Fat slices of Artisan bread

Saute onion in olive oil until golden, add tomato puree, stir, toss in garlic and herbs. Pour in boiling water, salt, pepper, saffron & peas if they are fresh. Allow to simmer until peas are cooked (if required) or simply until the flavors meld if using frozen peas (about 5 minutes). Add the mackerel and if using the frozen peas. Simmer until fish is firm & white. Place bread slice in the bottom of shallow soup bowls. Ladle fish, peas & broth. Enjoy!