Sweet-and-sour mackerel

3 carrots, diced

2 stalks celery, sliced

4 large onions, sliced

1 cup dark raisins

1½ cups prunes

1½ cups dark brown sugar

2 tablespoons honey

Juice of 2 lemons

Pared rind of ½ lemon

Pinch of sour salt (also called citric acid, available at specialty markets)

Salt and pepper, to taste

2 whole mackerel

1. In a large, flame-proof casserole, combine the carrots, celery, and onions with water to cover them. Bring to a boil, lower the heat, and cover the pan. Simmer for 15 minutes.

2. Add the raisins, prunes, sugar, honey, lemon juice and rind, sour salt, salt, and pepper. Continue cooking for 25 minutes.

3. Cut the fish into 2-inch pieces. Add the fish to the hot liquid and return the mixture to a simmer. Cook the fish for 20 minutes. Place fish in shallow container and let it cool. Let the cooking liquid cool and pour it over the fish. Refrigerate for at least half a day for the flavors to mellow.Adapted from Alan Wulf