Fresh-Frozen Mackerel Fish Soup
Quick to prepare, very tasty, and low in calories. In total, mackerel fish soup cooks in just half an hour. The recipe is very easy, even a beginner can manage it. Mackerel is a very tasty fish, and it has few bones and no scales, so it does not require much preparation or cleaning.
Updated : 20 April, 2026
Easy
About 30 min.
Ingredients
1
Mackerel
3
Potato
1
Carrot
1
Onion
2.5 liter
Water
1 tablespoon
Semolina
1 tablespoon
Dill
1
Laurel leaf
4
Allspice
0.5 tablespoon
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you cook fish soup from fresh-frozen mackerel? To make aromatic mackerel fish soup, take one medium fresh-frozen mackerel and leave it at room temperature for 15-20 minutes. It does not need to be fully thawed. The fish thaws quickly while the soup is cooking, and when it is still slightly frozen, it is even easier to cut into pieces. Also peel and wash the potatoes, onion, and carrot well for the soup.
Step 2
Fish cooks very quickly, so do not start by making the broth. Start by cooking the vegetables instead. Put a pot of water on the heat. While the water is coming to a boil, cut the peeled potatoes into small cubes.
Step 3
Fish soup does not call for fried vegetables. Traditional fish soup is cooked over a fire and contains only boiled vegetables. Cut the carrot into rounds. To make the carrot look prettier in the soup, you can cut it decoratively. To do this, make shallow cuts along the length of the carrot and then trim off 3-4 strips from different sides.
Step 4
Then slice the carrot across. You will get something similar to little flowers. The remaining carrot strips can be eaten or, as I do, cut into several pieces and added to the soup as well.
Step 5
Add the chopped carrot and potatoes to the pot of boiling water at the same time. Cook for 10 minutes.
Step 6
Meanwhile, finely chop one onion. Add the onion to the soup with the potatoes and carrot. Cook for another 10 minutes.
Step 7
Clean the slightly thawed mackerel, remove the innards, cut off the head and fins, and wash it. Then cut it into portion pieces, 6-7 pieces.
Step 8
As I already said, fish cooks quickly, so add it to the pot last. A small trick: at the same time as the fish, add 1 tablespoon of semolina, leveled, to thicken the broth. The semolina will be almost unnoticeable in the fish soup, but it will make the broth heartier and richer.
Step 9
Also add 1/2 tablespoon of salt, 1 bay leaf, and allspice peppercorns. Cook for another 10 minutes. Add finely chopped dill and turn off the heat. Let the fish soup sit for a little while.
Author note
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