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1
Cut the tomatoes into quarters and liquidise.
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2
Pass the pulp through a sieve with the back of a spoon to filter out the broken seeds and skin.
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3
Really push through every last drop.
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4
Rub the mackerel fillets with a little olive oil on their skin side and cut them as instructed.
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5
Heat a large non stick sauce pan on a medium high heat and fry the mackerel fillets, they should immediately sizzle on entering the pan.
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6
Fry them until there is one fingers width of pink meat down the middle of each piece, approx 2 minutes.
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7
Remove the mackerel pieces to a plate.
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8
There should be a fair amount of fish fat in the pan.
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9
Drop in the coriander seeds with the garlic, chilli and thyme then stir for a minute or so to soften.
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10
Regulate the heat so as not burn the garlic or fat.
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11
Add the carrots and the tomato pulp to the pan with the water wine and orange juice, salt and pepper.
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12
Simmer very gently for 15 minutes, adding the courgette for the last 4 minutes, until the carrot as softened and the liquid reduced a little.
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13
Lower in the mackerel pieces carefully and pour in any juices that leaked onto the plate.
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14
Cook the fish for a further 2 minutes in the soup base.
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15
Serve with a scattering of dill on top.
