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Canned mackerel fish soup

Fish soup with canned mackerel

Simple, quick, budget-friendly, and family-friendly! Fish soup made with canned mackerel is a recipe that'll be a lifesaver for many home cooks. It's no trouble to make — even a beginner can manage it. The ingredients are the most ordinary, always on hand.

Snezhana

Recipe author

Composition / ingredients

Servings:

Canned mackerel

240

Potatoes

Carrots

Onion

Rice (for thicker soup, add more)

Vegetable oil

Bay leaf

Peppercorns

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 20 % 6 g

Fats 37 % 11 g

Carbohydrates 43 % 13 g

169 kcal

GI: 69 / 31 / 0

Cooking method

Cooking time: 45 min

Step 1:

How do you make fish soup with canned mackerel? Gather the ingredients. Use mackerel packed in its own juice, without oil, so the soup doesn't come out too greasy. Wash the vegetables beforehand. Any kind of rice works — round, long-grain, or parboiled.
Step 2:

Peel the potatoes and cut them into strips, then rinse them again to wash off the excess starch. Put the potatoes in a pot and cover them with cold filtered water. Set it over the heat. Bring the water to a boil, lower the heat, and let the potatoes cook for 10 minutes.
Step 3:

Peel the carrot and grate it on a coarse grater. Or cut it into cubes or strips, whichever you prefer.
Step 4:

Peel the onion and chop it finely with a knife.
Step 5:

Make the sauté for the soup. How do you make a sauté? Pour vegetable oil into a skillet and set it over the heat. Add the grated carrot and chopped onion. Fry the vegetables over medium heat, stirring occasionally with a spatula, until the carrot is soft and the onion is translucent.
Step 6:

Rinse the rice (mine is long-grain) thoroughly, changing the water several times.
Step 7:

Add the rice to the pot with the potatoes, stir, and let the water come back to a boil. Then lower the heat to medium and cook for about 10 minutes.
Step 8:

Then add the sautéed vegetables to the pot with the potatoes and rice. Stir and simmer the soup for about 5 more minutes. Open the can of fish and mash the mackerel with a fork along with its liquid, leaving some pieces whole.
Step 9:

Add the canned fish to the soup. Stir, season with salt to taste (keep in mind the canned fish is already salted), black peppercorns, and the bay leaf. Let the soup come to a boil and keep it over the heat for another 5 minutes. Turn off the heat and let the soup rest, covered. Serve the canned-mackerel soup sprinkled with fresh herbs. Enjoy!

Mackerel is a very healthy fish — rich in protein, minerals, and B12. Cooking dishes from fresh fish naturally takes effort and time. So sometimes you can use canned fish, which retains some of its nutrients.
Important! Whether or not the recipe gives an exact amount of water, it's best to go by your own preference (whether you like your soup thick or thinner), as well as the size of your pot and the ingredients you're using. Keep in mind that the author has their own idea of how much meat, potato, grain, and other ingredients a soup should have, which may not match yours. In practice, that means if you're making it for the first time, don't cook a whole pot at once. Make a tasting batch for one or two people. Scale all the recipe's ingredients down to 1–2 servings, and figure the water as follows: from one cup per serving for a very thick soup up to 1 1/2–2 cups for a thinner one. Don't forget that some of the liquid will boil off during cooking. After tasting a small batch, you can adjust both the amount of liquid and the proportions to your taste. Later, like most experienced cooks, you'll be able to add the water and ingredients by eye.
Shake the can before you buy it. The more liquid you hear, the less fish there is.
For how to choose the perfect pot for soup, porridge, or pickling cucumbers, see the article on pots.