Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, tinned pilchard fish "rougaille". It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Great recipe for Tinned Pilchard Fish "Rougaille". Timed food is as we call convenient food, emergency food in many cases. When it comes to tinned fish, either you love them or absolutely dislike them.
Tinned Pilchard Fish "Rougaille" is one of the most well liked of current trending foods in the world. It is enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. They are fine and they look fantastic. Tinned Pilchard Fish "Rougaille" is something which I have loved my entire life.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook tinned pilchard fish "rougaille" using 11 ingredients and 12 steps. Here is how you can achieve that.
The ingredients needed to make Tinned Pilchard Fish "Rougaille":
- Get 1 tin Glenryck Pilchards (preferably in tomato sauce)
- Prepare 1 medium size onion - chopped or sliced
- Get 1 fresh tomato - chopped (or tomato puree)
- Make ready Handful frozen garden peas
- Make ready 1 inch ginger - grated
- Make ready 1 clove garlic - paste
- Get Sprigs thyme fresh or dried herbs
- Prepare Spring onion to garnish
- Take to taste Green or red fresh chillies
- Make ready Salt to season
- Prepare Freshly coriander to garnish
This recipe dates back to my family recipe. Rougaille bears its name mostly from the Creole Cuisine and with time became a very staple dish in the kitchen of many around the island. Long before, preceding to the Independence Era of Mauritius, where people couldn't afford eating a lot of things. Rougaille was a true classic and largely present in their daily meal.
Steps to make Tinned Pilchard Fish "Rougaille":
- Place a large skillet on the hob, add some oil. Turn heat on, add onion and cook for a few seconds.
- Add ginger, garlic cook for a few seconds.
- Add the chopped tomato and cook for a few minutes until softened.
- Open the tin, separate the fish from the tomato sauce, set them aside.
- Using a fork I usually open the fish fillet and remove the thread like vein inside the fillet. (Personal preference)
- Now add the tomato sauce from the tin to the pan, season with salt.
- Add the thyme, cover and leave to simmer until the tomato sauce has thickened.
- Carefully place the fish filet to the cooking sauce. Cover and simmer for another 5 minutes.
- Add the frozen peas, carefully mix and simmer for another 5 minutes. Taste for seasoning and adjust as per taste.
- Turn heat off, add chillies, coriander and chopped spring onion.
- Serve warm with bread or plain boiled rice. Or even as a side dish accompaniment.
- Other serving options, can be served with pasta/spaghetti.
We deliver to your home, office, hotel or anywhere in Mauritius. See recipes for Sicilian stuffed sardines too. I was brought up eating quite a bit of tinned fish, mainly because fresh fish was so expensive when I was a child. Because of this, I'm partial to tinned sardines and pilchards. I know it sounds a bit retro but you get an intense flavour from tinned sardines, which works perfectly with the piquancy of the chilli.
So that is going to wrap it up with this special food tinned pilchard fish "rougaille" recipe. Thanks so much for reading. I am sure you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
