Mackerel fish soup from frozen mackerel

Fragrant and rich mackerel fish soup from frozen mackerel will definitely please you. By following the hacks in this recipe, you will get a delicious soup with a clear broth and appetizing pieces of mackerel. We don't add too many spices to the soup so as not to overpower the special aroma of mackerel, which is inherent only to this fish. So, let's get started.

Yield: 2 servings.

Preparation time: 40 minutes.

Caloric content: 64 kcal per 100 grams of the dish.

Ingredients

• frozen mackerel (medium size) - 1 piece (370 g);
• potatoes - 3 pieces (350 g);
• onion - 1 piece (65 g);
• carrot - 1 piece (65 g);
• bay leaf - 1 piece;
• allspice - 4 berries;
• herbs - ½ bunch;
• salt - to taste;
• water - 750 ml.

Preparation

1. Prepare the products. We approach the choice of mackerel for the soup more carefully: we check that the fish has no damage, yellow coating, or excess ice, and that it has not been thawed and frozen multiple times.

2. Lay the frozen mackerel on the kitchen counter to thaw a little. At room temperature, the mackerel will almost thaw in 15-20 minutes, and it doesn't need to be completely thawed. This way, it will be easier to cut into even, beautiful pieces. While we are preparing the vegetables for the soup, the pieces will completely thaw.

3. Since mackerel cooks quickly, we will start preparing the soup with the vegetables. Peel the potatoes and cut them into small pieces. Cut the peeled carrot into slices. Also, remove the peel from the onion and finely chop the peeled one.

4. Fill a small pot with the required amount of clean water and put it on to heat. Wait for the water to boil and add the potato slices to the boiling water. In a real fish soup, cooked over a fire, no frying is done, and only boiled vegetables are added. We will also do the same and send the onion into the pot after the potatoes. Cook the potatoes with the carrot for 10 minutes.

5. Then add the chopped onion to the pot and cook for another 10 minutes.

6. When the mackerel thaws enough to be cut into pieces, we proceed to prepare the fish. Cut off the head, remove the gills, and discard them. Discard the intestines along with the dark membrane, and cut off the fins. Rinse the carcass with cool water. Thoroughly wash the inside of the belly. Pay special attention to the head and the carcass near the spine so that there are no clots of blood left, which would make our soup cloudy. Cut the mackerel into large pieces so that they do not fall apart during cooking. Use a sharp knife, as the flesh of this fish is very tender and easily breaks into pieces, which would look unappetizing in the soup.

7. Place the mackerel in the pot. Add salt (to taste), 1 bay leaf, and allspice berries. As soon as dark foam appears on the surface of the soup, remove it with a spoon. Cook on very low heat for 10 minutes.

8. Now it’s time to add the herbs. Chop them finely and add to the soup. Turn off the heat and let the soup steep a little.

9. Pour into bowls and serve hot. Thanks to the gentle simmering, the mackerel soup from frozen mackerel turned out clear.

Enjoy your meal!