Smoked Mackerel Rundown

Name: Smoked Mackerel Rundown
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Ingredients: Vegetable oil, for frying; 1 onion, sliced; 7 to 8 ounces yellow yam or pumpkin, peeled, seeded if necessary and chopped; 2 tomatoes, chopped; 1 red bell pepper, sliced; 3 garlic cloves, crushed; 1 (1-inch) piece fresh ginger, finely grated; 1/2 teaspoon ground pimento (allspice); 1/2 teaspoon ground cumin; 3 thyme sprigs, leaves only; 1 2/3 cups coconut milk; 2 bay leaves; 6 smoked mackerel fillets, skin removed, or 2 (3.5- to 5-ounce) tins smoked mackerel, drained; Salt (optional); 2 large green (unripe) bananas (optional)

Recipe from Melissa Thompson

Adapted by Ligaya Mishan

Updated March 27, 2024

Smoked Mackerel Rundown — Linda Xiao for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Megan Hedgpeth.

Total Time: 1 hour
Prep Time: 15 minutes
Cook Time: 45 minutes
Rating: 4(35)
Comments: Read comments

Rundown is only one of many names for this earthy Jamaican stew of fish and vegetables simmered in coconut milk. It's “an easy dish with big rewards,” says Melissa Thompson, a British writer and the author of the “Motherland” cookbook (Interlink Books, 2022). She begins by slackening onions in a pan, followed by garlic, yellow yam, tomatoes and red bell peppers. Spices are half the transformation: ginger, allspice and cumin, built to warm; thyme, with its kiss of camphor; bay leaves for a piney depth. Coconut milk is poured over, and the heat is left to do its work. When the yam turns tender, the fish goes in — in Ms. Thompson’s version, adapted for life in England, smoked mackerel takes the place of more classic salted mackerel — and then the coconut milk gets another 10 minutes to “run down” and thicken to near cream. This dish is also known as dip-dip, because diners traditionally scoop up the stew with the likes of boiled dumplings and, here, green bananas, not yet sweet. —Ligaya Mishan

Featured in: The Pure, Earthy Richness of a Beloved Jamaican Fish Stew

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Ingredients

Yield:4 servings

Vegetable oil, for frying
1onion, sliced
7 to 8ounces yellow yam or pumpkin, peeled, seeded if necessary and chopped
2tomatoes, chopped
1red bell pepper, sliced
3garlic cloves, crushed
1(1-inch) piece fresh ginger, finely grated
½teaspoon ground pimento (allspice)
½teaspoon ground cumin
3thyme sprigs, leaves only
1⅔cups coconut milk
2bay leaves
6smoked mackerel fillets, skin removed, or 2 (3.5- to 5-ounce) tins smoked mackerel, drained
Salt (optional)
2large green (unripe) bananas (optional)

Ingredient Substitution Guide

Preparation

Step 1
In a large, deep frying pan or skillet with a lid, heat about 1 tablespoon oil over medium. Add the onion and fry, stirring occasionally, until it starts to soften, about 5 minutes.
Step 2
Add the yam, tomatoes, bell pepper, garlic, ginger, pimento, cumin and thyme, and cook, stirring occasionally, another 5 minutes. Stir in the coconut milk and bay leaves, add a splash of water to loosen, then cover and cook down until the yam has softened, 15 to 20 minutes longer.
Step 3
Remove the lid, stir in the mackerel and cook until the liquid has thickened, about 10 minutes.
Step 4
To make the optional green bananas, heat a medium pot of salted water to a boil. Cut the ends off of each banana, then cut each banana into 2 or 3 pieces. Add to the water and boil until tender, about 10 minutes. Remove with a slotted spoon and discard the peel.
Step 5
Serve the rundown with the boiled green bananas, if desired.

Ratings

4 out of 5

35 user ratings

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Comments

Fay Watson1 year ago

This calls for true yellow yam.

Amn1 year ago

In Jamaica and in NYC, we make this with salted mackerel and coconut cream not milk. Not sure who created this recipe, but please make it both ways and decide which one is better.

Curious Cook1 year ago

Does this call for true yams or yellow sweet potatoes?

Giovanna4 months ago

Green bananas, as in very unripe bananas or plantains?

BubbaM10 months ago

I couldn't find smoked, so I used fresh, farm-raised sturgeon seasoned with a little salt. I think any fresh, oily fish would be great. I also added a sliced jalapeño with the other vegetables which cut through the richness of the sauce nicely. Love this recipe, thank you!

Rick1 year ago

We loved this! The flavorful aroma made this a winner. Substituted sweet potato for the yellow yam and used lite coconut milk to reduce the fat and calories a bit. I was skeptical of the canned mackerel in the recipe, but it worked well against the delicious sauce. Sardines would probably be fine here, too. Will definitely make this again (and again!)

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