Recipe for fish soup from fresh mackerel. How to cook a cool fish soup from any mackerel

02.07.2020

Fish soup from freshly frozen mackerel is a hearty first course that will give a lot of benefits and an unforgettable rich taste. This is a small fish that lives in warm ocean waters. It is very mobile, therefore it has reddish meat, similar in taste to tuna. The calorie content of the product is quite high, due to the layer of fat. Therefore, it is perfectly baked, smoked and boiled in broths. The recipe for mackerel fish soup, as in the photo, is not much different from the same from other fish, which can be cooked at home in the kitchen. Also a lot positive feedback received an ear from the heads of mackerel, which allows you to dispose of unnecessary trimmings.

If anyone doubted whether it is possible to cook fish soup from mackerel, then be sure to cook this dish. After all, this fish is ideal for broths, because. it is quite oily and gives excellent fat.

The fish is tender, therefore, it is not difficult to guess how much is boiled in water for fish soup. This process takes no more than 15-20 minutes. And if the broth is cooked from heads and tails, then for sure the housewives will be interested in how long to cook trimmings in the ear. In this case, the process will also take no more than 20 minutes.

Recipe for a delicious fish soup from fresh-frozen mackerel

Servings: 8.

Time: 1 hour.

Calorie content: 47 kcal per 100 grams.

Ingredients:

500 g of fish;

2.5 liters of water;

2 onions;

1 small carrot;

3-4 potatoes;

2 garlic cloves;

2 tomatoes;

1 bunch of parsley;

2-3 peas of black pepper;

1-2 chips. salt and ground black pepper.

Cooking process

The recipe for mackerel fish soup at home is quite simple. Because most often on sale you can find frozen carcasses, then usually the ear is cooked from frozen fish. First you need to gently defrost, rinse thoroughly, gut the carcasses. Cut the fish into pieces and proceed to the vegetables.
Rinse all vegetables thoroughly, dry, peel. We cut the onion into half rings, carrots into thin strips, potatoes into medium slices, and garlic into thin slices.

Tomatoes are best freed from the peel in advance so that it does not spoil the impression of the dish. To do this, you need to prepare a container with ice water and a kettle of boiling water. Slightly cut the skin, pour boiling water for a couple of minutes and transfer to cold water. We remove the skin from the fruit, and cut the pulp into cubes.
In a saucepan, heat the water to 100 gr., Lay the fish and potatoes. Now you need to cook a delicious broth from freshly frozen fish. In this case, the heating should be moderate.

In the meantime, lightly fry the onion, add the carrots, cook everything together for about 5 minutes. At the end, add garlic, and after 2 minutes, tomatoes. Stir, simmer another 5-7 minutes.

Add the contents of the pan to the finished broth from frozen fish, mix, cook everything together for 5 minutes. At the end of cooking, lay chopped herbs and spices.

This simple recipe can be varied by cooking it with millet, egg or rice.

Servings: 6.

Time: 1 hour.

Calorie content: 60 kcal per 100 gr.

Ingredients:

4-6 fish heads;

4 potato tubers;

150 g mushrooms;

1 carrot;

3 liters of water;

1 small onion;

1 tbsp table salt;

2 laurels.

Recipe:

Often from fresh or frozen inhabitant sea depths heads remain. Don't rush to throw them away. Because the trimmings can be used to make a recipe for fish soup from mackerel heads.

We wash the heads well, be sure to remove the gills and eyeballs from the fish. We lower them into boiling water, add lavrushka, cook the broth for about a quarter of an hour. Then we filter the liquid, add coarsely chopped onions, and after 5 minutes we throw in the carrots.

When the ear from the heads of fresh-frozen mackerel is cooked for another 2-3 minutes, add fresh mushrooms cut into slices, cook them the same amount. Then we fall asleep coarsely chopped potatoes, simmer for a quarter of an hour.

At the end of cooking, salt the dish, season with chopped herbs, leave for 5-10 minutes. In the same way, a spicy mackerel fish soup with tomatoes is prepared.

The above recipes with photos describe the cooking process step by step, but there are a few secrets:

during the preparation of the yushka, it is necessary to remove the foam, then the dish will turn out transparent;

in order not to strain the fish broth, you can place all the trimmings in a gauze bundle, and then simply throw it away;

smoked fish makes an excellent fragrant yushka, only it is better to cook it from cold-smoked mackerel.

Fish soup is a delicious and very healthy dish. Availability required set vitamins, as well as microelements, makes the fish soup an indispensable dish for humans. Since the final product contains a minimum amount of calories, the fish soup can be safely considered a dietary dish, from the use of which it is unlikely that you can gain excess weight, but on the contrary, by using it regularly, you can easily get rid of excess weight. Moreover, fish soup is cooked from any fish, and mackerel is no exception. Unfortunately, buying fresh mackerel is problematic, but buying fresh-frozen is not a problem at all.

As a rule, all works contain preparatory operations. As soon as all the ingredients are ready, they immediately begin to prepare the dish. First of all, vegetables are prepared, as they will be the first to start cooking for the future broth. They are well and carefully cleaned, after which they are thoroughly washed. After that, start cooking the fish. But first, freshly frozen mackerel should be thawed. As a rule, no one fixes this process, and the fish is defrosted in natural conditions. The fish is cleaned of the insides, and then washed well in running water under a tap. It is necessary to wash carefully so that there is no foreign taste in the ear. Finally, the fish is cut into optimal size pieces, for ease of serving.

For this you will need:

Fresh frozen fish. It is advisable to choose fish, otherwise you can buy not fresh fish. The smell of mackerel should be fresh, like her appearance. If the fish has a yellow tint, then such a mackerel is not good.
Several potatoes.
To make the dish tasty, you need onions and carrots.
Various spices, the main thing is not to overdo it.

Additional Ingredients

Various cereals, such as rice or millet, are considered additional ingredients. In this case, the ear will be even tastier and more satisfying, although many believe that this cannot be done. Alternatively, you can expand the amount of spices, and not get by with the traditional allspice and bay leaf. The taste characteristics of the dish can be expanded by adding coriander, cardamom, ginger, etc.

Fish soup from freshly frozen mackerel: the most common recipe

To make a dish, you need to prepare:

one freshly frozen mackerel;
300 grams of potatoes;
one carrot, medium size;
one bulb of onion;
salt, black pepper and Bay leaf taste;
desirable butter.

Fish soup preparation technique:

Vegetables need to be peeled, washed and chopped. The onion is cut into two halves so that it gives up the bulk of the nutrients.
Gut the fish and wash thoroughly.
Water is drawn into the pan, after which vegetables are placed in it. The volume of water is taken as desired, but if there is too much of it, the ear will not have a rich taste.
Spices are also added to the broth. The longer they cook, the tastier the broth will be.
The broth is cooked for 30-40 minutes after the start of boiling.
Mackerel is added to the broth 15-20 minutes before it is ready.
At the very end of cooking, butter is added to the dish, and the onion must be removed from the fish soup.
After the dish is ready, the fire is turned off, and the dish is left for a while to infuse.

Recipes for cooking fish soup from fresh-frozen mackerel

Similar recipes home cooking There are a lot of fresh mackerel fish soup, so there is always the opportunity to choose and try out any recipe that is the most interesting.

Recipe number 1. Freshly frozen mackerel soup

Need to prepare:

one carcass of freshly frozen mackerel;
three medium-sized potatoes;
one large onion of onion;
one carrot, not a big one;
salt, black pepper, bay leaf;
dill either fresh or dried.

Cooking steps:

The fish is cleaned and cut into pieces of any size.
3-4 liters of water are taken and pieces of fish are poured. As a rule, during cooking, some of the water boils away.
Cut the onion into two halves and put in a saucepan, add spices there.
Next in line are vegetables: they are washed, peeled and chopped into cubes.
After 15 minutes of cooking, potatoes are poured into the pan.
After 10 minutes of cooking, carrots are added to the dish.
A couple of minutes before the end of the cooking process, dill and salt are added to the ear - to taste.

Recipe number 2. Ear with rice

To prepare the dish you will need:

one carcass of fresh-frozen mackerel;
200-300 grams of potatoes;
one medium bulb;
one small carrot;
1-2 tablespoons of rice;
spices and salt to taste.

Meal preparation:

The fish is cleaned, washed and cut into pieces of the required size.
The onion is cut into two halves, and the rest of the vegetables are peeled, washed and cut.
Rice is washed.
A pot of water is taken and put on fire. Vegetables and seasonings are poured into the pan, after which they are cooked until tender.
After that, the mackerel cut into portions is laid out in the pan. The fish is cooked for 10 minutes, no more.
The dish is ready, so the fire is turned off. Before use, you should allow the fish soup to brew.

Recipe number 3. Ear from canned mackerel

For this you need to have:

one mackerel;
200-300 g potatoes;
one small onion;
one small carrot;
1-2 tbsp. spoons of millet;
salt and spices to taste;
celery.

Time of preparation:

Vegetables must be peeled, washed and chopped: potatoes into cubes, and carrots rubbed with a grater. Celery is cut into rings.
Washed millet.
Potatoes and millet are placed in a pot of water. After that, the dishes are put on fire, and the contents are brought to a boil. After that, the onion cut in half falls into the pan.
After the contents of the pan are cooked, carrots are added there.
After 10-15 minutes, celery is poured into the pan, as well as salt and spices.
At the very end of cooking, canned mackerel is sent to the pan. The dish is cooked for another 10-15 minutes.
The fire is turned off, and the dish is left to infuse. During this time, the taste and aroma will become more vivid.

Recipe number 4. Mackerel ear in a slow cooker

Required Ingredients:

one freshly frozen mackerel;
2-3 pieces of medium potatoes;
one carrot;
one bulb;
3 art. spoons of millet;
spices to taste.

How to cook:

Peel, wash thoroughly and cut all vegetables into cubes.
Cut, clean and wash the mackerel, then cut it into optimal pieces.
Load fish and potatoes into the multicooker bowl, as well as well-washed rice.
Fill the multicooker container with water and set the “extinguishing” mode.
Carrots and onions are chopped and fried in a frying pan with the addition of sunflower oil.
The frying is added to the slow cooker, after which the soup is cooked for another 10-15 minutes.
After this time, the multicooker turns off, and the soup is infused for a few more minutes.

Recipe number 5. Mackerel soup with cream

To get started, prepare:

one fish (mackerel) of medium size;
potatoes, somewhere around 200-300 grams;
onion - 1 pc, not large;
carrot - 1 piece, small;
rice - 1-2 tbsp. spoons;
salt, bay leaf, turmeric, pepper to taste;
about one and a half glasses of cream;
sweet pepper - 1 pc.

How to prepare:

Mackerel is butchered, cleaned and washed, and also cut into optimal pieces.
Vegetables are peeled, washed and cut: potatoes are diced, carrots are grated, onions are also chopped into cubes, and peppers are cut into strips.
Rinse the cereal (rice).
A container of water is taken, where pieces of fish are laid out.
The fish is cooked until cooked, after which the broth is filtered. The broth is again put on fire, and the fish is laid out on a plate.
Carrots, onions and peppers are fried in a pan.
Potatoes and rice are added to the broth, as well as black pepper and turmeric.
After 40 minutes, frying is added to the dish, as well as pieces of fish. The dish is cooked for another 15 minutes, and then cream is added to it, a couple of minutes before readiness.
After turning off, the ear with cream should be infused for another 25-30 minutes.

How to cook a delicious ear:

fish should be only fresh;
the fish is cut very carefully and carefully;
addition tomato sauce gives the ear a refined taste;
fish is cooked only on low heat.

Although there are few tips, they are useful and can improve the taste of fish soup.

More Mackerel Recipes

fresh mackerel - 1 carcass;
homemade potatoes - 200-300 grams;
onion, medium - 1 pc;
carrot is not large - 1 pc;
salt, pepper, bay leaf to taste.

Cooking technology:

The mackerel carcass is cut and washed well.
Mackerel is cut into portions, placed in a pot of water, put on fire and boiled until cooked.
Vegetables are cleaned and washed. Onions are cut into two parts, carrots and potatoes are cut into strips.
When the fish is ready, it is removed from the broth, and the broth is filtered.
Vegetables are added to the broth and boiled for about 30 minutes. Salt and all seasonings are added there.
All bones are removed from the fish.
If the vegetables are already cooked, fish should be added to the dish.
If desired, dried dill is added to the soup.
After removing from heat, the soup should be infused.

Mackerel is a very tasty and satisfying fish, which is why it makes incredibly fragrant and healthy soups. There are practically no bones in this fish, only a ridge with large bones, so cleaning it is quite simple, you just need to separate the head and take out the insides. Mackerel soup is cooked from completely inexpensive and easily accessible products. At the same time, the ear comes out especially tasty, rich, tender and healthy.

I would like to note that the preparation of such a fish soup requires very little time. But, do not forget about ingredients such as fresh herbs. You need to use more fragrant greens, because the fish is quite oily and has a peculiar taste. Mackerel soup is extremely healthy for both adults and children, it is for this reason that it has the right to be in your diet.

Ingredients:

Mackerel, fresh is better, but for lack of it, fresh-frozen is suitable - 1-2 carcasses.
- Potatoes - 3-4 pcs.
- Water - 2-2.5 liters.
- Onion - 1 pc.
- Carrot - 1-2 pcs.
- Various greens, in our case - dill and parsley - 1 bunch.
- Semolina (you can use rice instead of semolina) - 3 tbsp. l.
- Salt and allspice - to your taste
- Bay leaf - 1-2 pieces

How to cook fish soup from mackerel

For 2 - 2.5 liters of this delicious and not difficult to prepare soup, you need one - two medium / large fish, weighing 350 -500 gr. We process the thawed carcass, cut off the head, tail, gut, rinse and cut into several pieces of the same size, as shown in the photo.

We fill a pot suitable for our soup with water, put our fish there, add salt to taste and put on fire.

We clean and wash vegetables. We cut the carrots into rings, and the onion will come in handy as a whole. Note that we do not fry the carrots, by this we will add flavor to the ear fresh vegetables.

As soon as the soup boils, remove the scale and cook the fish over low heat, about 20-25 minutes. When the fish is cooked, take it out, and add the previously chopped carrots and onions to the soup.

Medium / large potatoes, depending on how much water we boil the soup for, peel, wash and cut into medium cubes, like any other soup.

As soon as the vegetables boil, we send the potatoes after them and cook it over medium heat until half cooked.

When the potatoes are cooked to the floor of readiness, carefully, in our ear, pour semolina in a thin stream. Mix the soup well so that the semolina does not take lumps, and cook until the potatoes are fully cooked.

While the soup is cooking, we disassemble the already cooled mackerel into small pieces of fillet. We remove all the bones, the skin, if someone does not eat it, and add meat to the ear.

Next, we take greens, in our case, parsley and dill (the choice of greens is not limited, everything is to your taste), rinse thoroughly, finely chop it with a knife and add to the soup, after the fish fillet. We cook our ear for another 2-3 minutes.

And finally, the final touch - add bay leaf and cover the pan with a lid. Let the ear brew for 20-25 minutes and pour into portioned plates.

It turns out unusually tender, satisfying, delicious and, importantly, healthy first course.

Description

Mackerel ear it turns out tasty, appetizing and very fragrant. Mackerel itself (by the way, it is also called mackerel and troublemaker) today is one of the available fish. Her meat is very tender and rich. healthy fats. It is rich in useful elements (phosphorus, iodine, potassium, sodium, fluorine, manganese) and vitamins (a lot of D and B12). At the same time, its benefits for the body as a whole are invaluable. It allows you to relieve headaches and joint pain, have a cleansing and strengthening effect on blood vessels, and ensure the regulation of hormonal balance. And also regular consumption of mackerel allows you to rejuvenate the skin, strengthen hair, improve heart function and blood circulation in the brain, activate memory and strengthen the skeletal system. All this indicates that mackerel must be in the diet, for example, in the form of fish soup.

The taste of mackerel is undeniable. The fish is very tender and has practically no small bones, which is an important advantage. That is why mackerel ear is so tasty, appetizing and fragrant. And to shade its taste will help green onion and dried herbs. By the way, in the ear, the fish fillet is very juicy and tender. It tastes much better than fried. From other ingredients, you can add cereals (rice, millet, pearl barley), chicken or quail eggs. The soup will be richer.

We will cook fish soup from freshly frozen mackerel. Of course, it must first be defrosted. You can use both fresh and canned mackerel. We will also add potatoes. By the way, if you accidentally make the fish soup too salty, you can simply add more potatoes or cereals. Cooking will be correct both on the stove and in the slow cooker on the "Soup" mode. Choose the method that is more convenient for you.

Let's start cooking. To do this, we suggest that you familiarize yourself with a simple step by step recipe with a photo, according to which cooking will seem extremely simple. The process of cooking fish soup from mackerel does not imply any pitfalls, so the dish is guaranteed to turn out appetizing even for a novice hostess. Despite the fact that there are very few ingredients in the composition, this will not affect the taste of the first course.

We wish you good luck in your culinary experiments!

Ingredients

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Cooking steps

Prepare the ingredients you will need: mackerel (if it is frozen, transfer it to the bottom shelf of the refrigerator in the evening, it will melt by morning), onion, potatoes and dried herbs. Additionally, you can prepare green onions, this is a matter of taste.

Now let's start cleaning the fish. It needs to be gutted, then cut off the head, get rid of the gills (they will not be needed). The tail must be cut off. And also remove the black film. It can give bitterness, which we do not need at all. Then wash the fish well and dry it. You can use paper towels for this.

Remove the fish fillets from the spine. And then cut the fillet in half. The ridge does not need to be thrown away.

Send a pot of water to the stove. Put the tail, backbone, fillet and head of mackerel in it. Boil ordinary fish broth. As the liquid boils, foam will form, remove it so that the broth is clear.

At this time, potatoes should be peeled, washed, dried and cut into medium-sized cubes.

Then take the onion, peel it from the husk, wash and dry it. Then chop the onion. If this vegetable is not to your liking, you can put it whole in the broth, and then discard it.

Five minutes after the broth boils, you need to remove the mackerel fillet. Transfer it to a plate and let it cool. Put potatoes and onions into the broth. Boil vegetables for fifteen minutes over moderate heat. At this time, select the bones from the fish that could be left there. If you miss something, do not worry, because the bones are already very soft.

Now cut the fish into portions. It is desirable that they are all approximately the same.

Prepare dried herbs, namely bay leaf, dried parsley and dill.

Now mash the dry herbs into powder with a mortar or just with your hands. Send the greens to the broth, salt to taste. Now put the sliced fish into the broth and cook the first dish for another five minutes. Then turn off the stove, cover the pan with a lid and let the ear brew for 7-10 minutes.

It remains to pour the ear on plates. It turns out rich, fragrant and very tasty. The broth will be delicious on its own if someone likes it. If desired, chopped green onions can be added to the ear, which will add interesting taste qualities to the dish.

Bon Appetit!

A rich mackerel fish soup is an ideal hot dish for lunch, which even children will enjoy eating with pleasure. It takes only 20 minutes to prepare, but if you are going to create an fish soup for adults, then at the end of cooking, pour 50 ml of vodka into the container, add a couple of chopped garlic cloves, pre-peeled and washed, as well as a couple of pieces of chili pepper - for a sharp taste , and let the soup steam under the lid. Children do not welcome such additives, and vodka is generally contraindicated for them.

I like the fish soup from mackerel because such fish is cooked in a matter of minutes, so you need to judge the readiness of the dish by the potato slices - it should become soft. Do not forget about celery greens - it is she who gives the dish that very unique flavor that distinguishes fish soup from ordinary fish soup. By the way, many people recommend adding rice to it for greater satiety, but this is optional!

So, prepare the necessary ingredients and start cooking!

Rinse the mackerel in water, rip open its belly and remove all the insides along with the black hymen, walk along the ridge - dried blood often accumulates under it. Rinse the carcass thoroughly, otherwise you will end up with a cloudy broth. Separate the head and remove the gills from the head. Rinse again and cut into portions. Peel potatoes, onions and carrots, rinse and cut into large pieces.

Put everything in a saucepan or cauldron. Rinse the tomatoes, remove the green cores with a knife, cut into slices directly into the pan. Salt and pepper, add bay leaves.

Pour in warm water and place the container on the stove, bringing to a boil. Remove the foam with a slotted spoon, reduce the heat to medium and boil the ear for about 15 minutes.

Rinse the celery greens and add them to the pot. At the same stage, you can supplement the dish with other herbs. Turn off the heat after 5 minutes. If cooking for adults, pour in vodka, add garlic or chili, cover and leave to steam for 2-5 minutes.

Put the parts of the fish and boiled vegetables in deep portioned plates, pour in the broth and serve the fish soup from the mackerel to the table.

Happy you!