Mackerel soup
Description
A very detailed recipe with photos of mackerel soup presented for your attention. No exotic ingredients are required here. Everything is very simple. Of course, you should add Bulgarian spices and fish herbs to the mackerel soup, such as thyme and celery. And also our usual spices—black peppercorns and bay leaf. Then the mackerel soup will be aromatic and very delicious.
Instructions
- 1
Step 1
Thaw the horse mackerel (most likely you'll buy it frozen), or if it's fresh, just wash it.
- 2
Step 2
While the fish is thawing, wash and peel the vegetables needed for the soup.
- 3
Step 3
Chop the onion and carrot, and open a can of canned tomatoes.
- 4
Step 4
The mackerel has already thawed. It needs to be gutted, the head and fins removed, washed, and placed in a small amount of salted water to boil.
- 5
Step 5
Place a sprig of parsley in a saucepan and cook the fish for 10 minutes. Then remove and let it cool.
- 6
Step 6
Sauté the onion and carrot in vegetable oil in a frying pan for 5-7 minutes.
- 7
Step 7
Pour the tomatoes with their juice into the skillet and simmer over low heat, covered, for 15-20 minutes.
- 8
Step 8
Meanwhile, separate the horse mackerel flesh from the bones and tear it into small pieces.
- 9
Step 9
Now add the stewed vegetables, pieces of fish, and diced potatoes to the fish broth. Simmer over low heat for 30 minutes.
- 10
Step 10
A few minutes before it's done, add finely chopped garlic and spices to the pot.
- 11
Step 11
The mackerel soup is ready! Serve it at the table!