Fresh frozen mackerel soup

Step-by-step preparation

Cooking time: 30 mins

1. STEP 1

   

   How to cook fresh frozen mackerel soup? To cook aromatic mackerel soup, take one medium-sized fresh-frozen mackerel and leave it at room temperature for 15-20 minutes. It is not necessary to completely defrost, the fish defrosts quickly while the fish soup is cooking, and when slightly frozen, it is even better cut into pieces. Also for the fish soup, peel and wash the potatoes, onions and carrots well.

2. STEP 2

   

   Fish cooks very quickly, so start not by cooking the broth, but by boiling the vegetables. Place a pan of water on the fire. While the water is boiling, cut the peeled potatoes into small cubes.

3. STEP 3

   

   Ukha does not like fried vegetables. Real fish soup is cooked over a fire and contains only boiled vegetables. Cut the carrots into slices. To make carrots look more elegant in soup, you can cut them into shapes. To do this, make shallow cuts along the carrot and then cut 3-4 strips from different sides.

4. STEP 4

   

   Then cut the carrots crosswise, you will get something similar to flowers. The remaining carrot strips can be eaten or, as I do, cut into several pieces and also sent to the ear.

5. STEP 5

   

   Place the chopped carrots and potatoes into a pan of boiling water at the same time. Cook for 10 minutes.

6. STEP 6

   

   Meanwhile, finely chop one onion. Send the onion to the soup with the potatoes and carrots. Cook for another 10 minutes.

7. STEP 7

   

   Clean the slightly thawed mackerel from the entrails, cut off the head and fins, and wash. Then cut into portions (6-7 pieces).

8. STEP 8

   

   As I said, the fish cooks quickly, so add it to the pan last. A little trick: at the same time as the fish, add one level tablespoon of semolina to the fish soup to thicken the broth. The semolina in the ear will be almost unnoticeable, but the broth will become richer and richer.

9. STEP 9

   

   Also add half a spoon of salt, one bay leaf, allspice. Cook for another 10 minutes. Add finely chopped dill and turn off the heat. Let the ear sit for a while.

Comments on the recipe

Moderator Ksenia

19.08.2023

4.9

When I cook something with fish that hasn't been headless, I almost always cut off the head and freeze it. And then I cook soup on it. This time I had frozen mackerel heads. From these, I decided to cook fresh frozen mackerel soup. The soup is cooked quite quickly and simply. There is minimal dirty dishes left after cooking (there is no need to fry in this recipe, so essentially only a knife and cutting board are used). This was my first time making curly carrots, but now, apparently, I’ll have to make them more often. They had a lot of fun with the children. I usually cook fish soups either with rice or without grains at all. And it seemed to me that semolina was a somewhat strange choice of cereal for soup. But it turned out to be very useful. I would never have thought that this grain could be so good in soup. The soup became thicker and richer in consistency. The fish soup according to this recipe turned out tasty, rich, rich. And with carrot “flowers” ​​it’s also beautiful. Thanks for the recipe! I recommend it for cooking.

Inna

19.08.2023

4.9

Thank you for the recipe for fish soup from my favorite fish! Until now, I preferred to cook fish soup with saury.