Mackerel Cake

Name: Mackerel Cake
Yield: 12
Ingredients: 1 kg of mackerel or vermelho fillets; 1 large onion (150 g), sliced into rings; 5 medium tomatoes (600 g), cut into chunks; 1/4 cup of chopped parsley; 1/4 cup of chopped chives; 2 tablespoons of lemon juice; 1 tablespoon of pepper sauce; 1 teaspoon of salt or to taste; 1/2 cup of olive oil (120 ml); 3 cups of cornmeal (300 g); butter (for greasing)

1
1 kg of mackerel or vermelho fillets
2
1 large onion (150 g), sliced into rings
3
5 medium tomatoes (600 g), cut into chunks
4
1/4 cup of chopped parsley
5
1/4 cup of chopped chives
6
2 tablespoons of lemon juice
7
1 tablespoon of pepper sauce
8
1 teaspoon of salt or to taste
9
1/2 cup of olive oil (120 ml)
10
3 cups of cornmeal (300 g)
11
butter (for greasing)

Ingredients

1
1 kg of mackerel or vermelho fillets
2
1 large onion (150 g), sliced into rings
3
5 medium tomatoes (600 g), cut into chunks
4
1/4 cup of chopped parsley
5
1/4 cup of chopped chives
6
2 tablespoons of lemon juice
7
1 tablespoon of pepper sauce
8
1 teaspoon of salt or to taste
9
1/2 cup of olive oil (120 ml)
10
3 cups of cornmeal (300 g)
11
butter (for greasing)

Directions

1
In a large skillet, bring all the ingredients to medium heat except for the cornmeal and cook until a thin broth forms (around 20 minutes)
2
Remove from heat, separate the fish fillets, and remove any bones
3
Return the fish chunks to the skillet with the broth and bring back to medium heat
4
Add the cornmeal and mix well until it's fully incorporated
5
Set aside
6
Preheat oven to 180°C (medium)
7
Grease a 23.5 cm diameter cake mold with butter
8
Place the cornmeal mixture in the mold, pressing down gently
9
Cover with aluminum foil and bake in the preheated oven until slightly dry (around 5 minutes)
10
Unmold and serve hot
11
258 calories per slice