Mackerel Stew - cooking recipe

Ingredients

4 large mackerel fish, cut into 2-inch slices
1 leek, sliced
4 carrots, peeled and quartered
1/2 celery root, thinly sliced
2 tablespoons butter
1 1/2 cups vegetable stock
1 1/2 teaspoons salt
1/2 teaspoon freshly gournd black pepper
2 tablespoons chopped parsley
parsley, chopped, for garnish

Preparation

Rinse and clean the mackerel. Pat dry. Set aside.
Saute the leeks or onions, carrots an celery root in butter until tender-crip.
Add the fish and broth. Stir in salt and pepper to taste.
Bring to boiling over high heat. Reduce heat to low and simmer slowly until fish is tender, about 6-8 minute.
Garnish with parsley before serving.
Serve with hot crusty garlic bread and a chilled Chablis.