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Fresh frozen mackerel fish soup

Fish Soup with Frozen Mackerel

Simple, fast, tasty, and easy to make! Fish soup made with frozen mackerel comes out incredibly filling and rich. Parsley root and mackerel give the broth a wonderful aroma and a one-of-a-kind taste. It turns out just as well with frozen fish as with fresh.

Maria

Recipe author

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Composition / ingredients

Servings:

Mackerel

400

Potatoes

300

Water

1.5

Parsley root

Onion

Carrots

Garlic

Butter

Bay leaf

Parsley (2-3 sprigs)

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 33 % 3 g

Fats 33 % 3 g

Carbohydrates 33 % 3 g

55 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make a tasty mackerel soup quickly and easily? Start by gathering the ingredients on the list. Mine is made with frozen mackerel, but you can use fresh. You can swap the fresh parsley root for a blend of dried roots, or for celery root or stalk.
Step 2:

If the fish is already gutted, remove the fins and gills and rinse it well. Frozen fish usually needs extra cleaning. Without fully thawing it, remove the insides and the black membrane lining the belly, and take out the gills. Rinse everything thoroughly. Cut the fish into serving pieces. To keep the broth clear, it's a good idea to cover the fish pieces with water and leave them for 10 minutes so all the blood is drawn out.
Step 3:

Wash and peel all the vegetables. Cut the potatoes into medium cubes.
Step 4:

Cut the carrots into small cubes.
Step 5:

Cut the parsley root into small cubes.
Step 6:

Cut the onion into small cubes too. If you don't like running into onion in the finished soup, you can leave the onion whole, put it in the broth with the potatoes, and remove it at the end of cooking.
Step 7:

Finely chop the garlic or slice it thin.
Step 8:

Finely chop the parsley.
Step 9:

Heat the butter in a skillet. Add the onion, garlic, carrots, and parsley root. Fry, stirring, for 5–7 minutes.
Step 10:

Put the potatoes, mackerel pieces, and the sautéed vegetables from the skillet into a pot. Add the bay leaves and season everything with salt and pepper to taste. Along with these spices, you can also add a fish soup seasoning blend.
Step 11:

Pour about 1.5 liters of water into the pot, or more if you like a brothier soup. Set the pot over medium heat.
Step 12:

Bring the soup to a boil and cook, skimming off the foam, for about 30 minutes, until the fish and potatoes are done.
Step 13:

Take the pot off the heat, cover it, and let the soup rest for 10–15 minutes.
Step 14:

Then ladle the mackerel soup into bowls, sprinkle with chopped herbs, and serve. Enjoy!

Important! Whether or not the recipe gives an amount of water, it's best to go by your own preference (how thick or thin you like your soup), 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, grains, and other ingredients belong in the soup, which may not match yours. In practice, this means that 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 ingredients down to 1–2 servings and figure the water at anywhere from one cup per serving (for a very thick soup) up to 1.5–2 cups (for a thinner one). Remember that some liquid will boil off as it cooks. After tasting a small portion, you can adjust both the amount of liquid and the proportions to suit you. From then on, like most experienced cooks, you'll be able to add water and ingredients by eye.
Keep in mind that properly thawing your ingredients has a lot to do with the quality and taste of the finished dish. For how to avoid mistakes and pick the best method, see the article on thawing.
Since everyone's sense of saltiness, sweetness, bitterness, heat, acidity, and pungency is different, always add spices and seasonings to your own taste! If you're using a seasoning for the first time, keep in mind that some are especially easy to overdo (chili pepper, for example).