Mackerel and Corn Soup

by Editorial Staff

The rich fishy taste of mackerel, vegetable broth and the sweetness of corn make this soup incredibly tasty and light.

Cook: 40 mins

Serving: 4

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 – 1/2 teaspoon
  • Salt to taste
  • Vegetable oil – 2 tablespoons

Directions

  1. Prepare the fish – remove the head, entrails and rinse well. Cut into pieces, fill with water and set to cook.
  2. Add finely chopped potatoes.
  3. 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.
  4. We cut off the corn kernels and send them to the pan to the broth. Chopped tomatoes and fried are also there.
  5. 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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