Tomato Soup with Mackerel
by Editorial Staff
Hearty, aromatic, and delicious fish soup. A minimum of time and you have on your table a bright soup with a breathtaking aroma.
Ingredients
- Fresh mackerel – 250-300 g
- Tomato juice (thick) – 200 ml
- Onions – 30 g
- Bay leaf – 2 pcs.
- Fresh greens (parsley) – 20 g
- Black peppercorns – 6 pcs.
- Cumin (seeds) – 3 g
- Salt – 3 g
- Water – 500 ml
Directions
- We prepare the necessary products. If you wish, you can use tomato paste diluted with water instead of tomato juice.
- We cut the fish for soup: remove the gills, entrails, along with a black film. Then rinse the mackerel thoroughly.
- Cut the mackerel into portions and place in a saucepan. Here we put parsley stalks, peppercorns, one bay leaf, and an onion, cut in half.
- Fill with water and bring to a boil.
- Remove foam, reduce heat, and cook until fish is cooked about 15 minutes.
- Then we take the mackerel out of the broth and remove the bones. Strain the broth.
- We return the fish to the pan and fill it with tomato juice. Add bay leaves, cumin seeds, and salt. Add some of the fish broth, adjusting the thickness of the soup to your liking. Bring to a boil over low heat.
- We clean the cloves of garlic. Cut one garlic clove across into thin slices. Finely chop the second clove of garlic and slightly crush the pieces for more flavor.
- Add the garlic to the soup, bring to a boil and turn off. Tomato soup with mackerel is ready. We insist the soup under the lid for 1 minute and serve.
- When serving, chop the parsley and add the bowl of soup.
Bon Appetit!
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