The rich fishy taste of mackerel, vegetable broth and the sweetness of corn make this soup incredibly tasty and light.
Summary
| Cook Time | 40 mins |
| Total Time | 40 mins |
| Course | Soup |
| Servings (Default: 4) |
Ingredients
Ingredients- Mackerel – 300 g (on average one fish)
- Potatoes – 2 pcs.
- Medium onion – 1 pc.
- Carrots – 1 pc.
- Tomatoes – 2-3 pcs.
- Fresh corn – 100 gr.
- Mussels (optional) – 50 grams
- Paprika – 0.5 teaspoon
- Salt to taste
- Vegetable oil – 2 tablespoons
Print Recipe
Pin Recipe Instructions
- Prepare the fish – remove the head, entrails and rinse well. Cut into pieces, fill with water and set to cook.
- Add finely chopped potatoes.
- While the broth is cooking, we are preparing the frying. To do this, fry the onion until golden brown. Add paprika, stir well and fry for 1 minute. Grate the carrots, add to the onion and fry for 5 minutes.
- We cut off the corn kernels and send them to the pan to the broth. Chopped tomatoes and fried are also there.
- Salt. If you have mussels, put them in a saucepan and cook everything together for about 10 minutes more.
Enjoy your meal!
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