Fresh frozen mackerel ear

Quick to prepare, very tasty and low-calorie ear. In total, the mackerel ear is cooked for only half an hour. The recipe is very easy, even a novice cook can cope. Mackerel is a very tasty fish, while it has few bones and no scales at all, i.e. the fish does not require special preparation and cleaning.

hallen-bunny

Recipe author

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Composition / ingredients

Servings:

Mackerel

Potatoes

Carrots

Onion

Water

2.5

Semolina

Dill

Bay leaf

Allspice

Salt

0.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 33 % 2 g

Fats 17 % 1 g

Carbohydrates 50 % 3 g

28 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 30 min

Step 1:
How to cook fresh frozen mackerel soup? To cook a fragrant mackerel soup, take one medium-sized freshly frozen mackerel, leave it at room temperature for 15-20 minutes. It is not necessary to completely defrost, the fish is quickly defrosted while the ear is cooking, and a little frozen, it is even better cut into pieces. Also, for fish soup, peel and wash potatoes, onions and carrots well.
Step 2:
Fish cooks very quickly, so start not with cooking broth, but with cooking vegetables. Put a pot of water on the fire. While the water is boiling, cut the peeled potatoes into small cubes.
Step 3:
The ear does not like frying vegetables. A real ear is cooked over a fire, and only boiled vegetables are in it. Cut the carrots into slices. To make carrots look more elegant in the soup, you can cut it figuratively. To do this, make shallow incisions along the carrot and then cut 3-4 strips from different sides.
Step 4:
Then cut the carrots across, you will get something similar to flowers. The remaining strips of carrots can be eaten or, as I do, cut into several pieces and also sent to the ear.
Step 5:
Send the sliced carrots and potatoes to a pot of boiling water at the same time. Cook for 10 minutes.
Step 6:
Meanwhile, finely chop one onion. Send the onion to the ear with potatoes and carrots. Cook for another 10 minutes.
Step 7:
Clean the slightly thawed mackerel from the entrails, cut off the head and fins, wash. Then cut into portions (6-7 pieces).
Step 8:
As I said, the fish cooks quickly, so send it to the pan last. A little trick: at the same time with the fish, add one tablespoon to the ear without a slide of semolina to thicken the broth. Semolina in the ear will be almost invisible, but at the same time the broth will become more satisfying and rich.
Step 9:
Also add half a spoonful of salt, one bay leaf, allspice. Cook for another 10 minutes. Add finely chopped dill greens and turn off the heat. Let the ear brew a little.

To make the ear of freshly frozen mackerel even tastier, at the end of cooking, you can add a piece of butter to it.

Bon appetit!

Important! Regardless of whether the amount of water for soup is indicated in the recipe or not, it is best to focus on your own preferences (thick or more liquid soup you like), as well as on the size of your pan and the products taken for cooking. Do not forget that the author has his own view on the amount of meat, potatoes, cereals and other ingredients in the soup, which may not coincide with yours. In practice, this means that if you are cooking for the first time, you should not cook a whole pot at once. Make a soup for tasting - for one or two people. To do this, reduce the amount of all ingredients according to the recipe to 1-2 servings, and take the amount of water from the calculation: from one cup per serving - if the soup is very thick, to 1.5-2 cups - if more liquid. Do not forget to take into account that part of the liquid will boil off during the cooking process. After tasting a small portion of soup, you can adjust both the amount of liquid and the proportions of ingredients to your taste. In the future, like most experienced housewives, you will be able to pour water for soup and lay the ingredients “by eye".

How to choose the perfect pot for soup, porridge or pickling cucumbers read the article about pots.

For cooking, it is better to use filtered or bottled water that is neutral to taste. If you use tap water, keep in mind that it can give the dish an unpleasant characteristic taste.