A fragrant, frozen mackerel fish soup can be prepared in 20 minutes and served for lunch. Even children will like such a hot dish, but you need to try to extract all large and small bones from fish pieces, since there are not so many of them in mackerel.
You can add any vegetables to the hot: tomatoes, onions, carrots, potatoes, stalk celery and spices, spices that do not interrupt, but emphasize the taste of the fish. Be sure to peel off the black film inside the abdomen, as it is very bitter.
Ingredients:
Frozen mackerel - 1 pc.
Potatoes - 3 pcs.
Onions - 1 pc.
Carrots - 1 pc.
Rice - 100 g
Bay leaf - 1 pc.
Greens to taste
Salt and pepper to taste
Preparation:
1. Defrost the freshly frozen mackerel halfway so that the fish does not become tender, but can be easily cut. Cut off the head, tail, fins. Make an incision along the abdomen and remove the entrails, at the same time peeling off the black film from the walls. Rinse the carcass thoroughly in water both inside and outside. Cut into portions. Remember that there are fewer bones in the fish closer to the tail, so such pieces are easier to peel - offer them after cooking to children.
2. Peel the potato tubers, rinse in water, cut into medium cubes and place in a saucepan or cauldron along with fish slices - these two ingredients will produce foam during cooking.
3. Cover with warm water and add bay leaf. Place the container on the stove and bring to a boil, then cook for 2-3 minutes, removing the resulting foam with a tablespoon.
4. Rinse the rice in water several times, removing debris. It is best to use steamed cereals - they will be ready in 8-10 minutes. Place the washed rice in a saucepan and simmer for about 10 minutes.
5. Peel carrots and onions and rinse. Grate carrots with fine cells, chop the onion into small cubes.
6. Add chopped vegetables to the pot along with salt and ground black pepper. If using seasonings / spices, add them too. Simmer on medium heat for another 4-5 minutes.
7. A minute before the end of cooking, rinse the herbs, chop them and add to the saucepan. Taste the soup after 1 minute. If necessary, adjust for salt or pepper.
Pour the prepared dish into deep portioned bowls, lay out a piece of boiled mackerel. Serve the soup to the table hot along with bread or donuts.
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