batter in which you have crushed a
small piece of garlic.
Fry in hot oil.MAQUEREAUX AUX PETITS POIS
3 or 4 mackerel, 1 onion, 1 tablespoon
olive oil, 1 tablespoon tomato purée, 2
cloves of garlic, bay leaf, fennel, thyme,
parsley, 2½ lb of fresh peas.
Chop the onion finely and sauté
it in a braising pan with the olive
oil. As soon as it turns golden, add
the tomato purée, give it a stir, and
put in the garlic and the herbs.
Pour over 2½ pints of boiling
water, season with salt, pepper,
and a pinch of saffron, and put in