Soup mackerel


2018-03-17 13:35:07




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Mackerel is a thermophilic pelagic schooling fish of the family skumryev, which has more than 12 genera of fishes with many species. Fish mackerel – is a great swimmer, so she can make extensive migrations, ubiquitous in the Atlantic waters, sometimes reaching waters of the Barents and White seas, and also home along the American coast North Atlantic. Maximum size – 65-66 cm, feeds on pelagic crustaceans and small fish.

Mackerel – extremely delicious and very healthy fish, therefore it is successfully used in cooking. This wonderful fish could be called sophisticated, because it has many useful qualities. Fish mackerel fat enough, it has a lot of protein that is absorbed much faster than, for example, beef protein and such trace elements as sulfur, phosphorus, zinc, potassium, manganese and sodium.

Everyone, who has ever tried this wonderful fish, say it tastes great, exclusively combined with a wide variety of dishes and products. Many restaurants offer in their menu soup mackerel stuffed mackerel, a variety of pates and rolls with its “participation”. It is very hearty and delicious, it is used in the preparation of soups, it is stuffed, fried, baked and used as stuffing for pies. Also a very tasty steak of mackerel, prepared simply and quickly. If you have the opportunity, for these purposes, it is best to buy frozen or fresh mackerel.


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Fish soup mackerel with barley

Ingredients: one large mackerel, onions, three potatoes, carrots, a tablespoon of barley, 50-70 grams of butter, one tomato or 30 grams of tomato puree, dill, parsley, cloves, pepper, salt.

Soup of Bonito is very simple to prepare, the combination of pearl barley and fish gives it a special, spicy flavor and a thick broth.

The Fish is cleaned, rinsed, coarsely chop and send in boiling water for 10-15 minutes. Remove the foam as they arise, to avoid clouding the broth. Remove fish and allow to cool. To remove the skin, separate the fillet from the bones and cut into medium size pieces. Barley is carefully washed and boiled. Using cheesecloth or a sieve, strain the fish stock to get rid of the bones. Potatoes clean, cut into wedges or cubes and add to stew in fish broth. Meanwhile, peel the onion and carrots, carrots grate on a grater or chop in a food processor, cut onion into cubes, send in a pan with hot oil and fry. In the broth add the cooked pearl barley and roasted vegetables, boil for a few minutes, salt, add Bay leaf, pepper and cloves. Once the broth is boiling, put in a saucepan the chopped fish and cook for another couple of minutes. On the table soup mackerel is served sprinkled with chopped parsley.

Soup smoked mackerel

Ingredients: 400 grams smoked mackerel, leeks, onions 2 onions, 30 grams of tomato sauce or 3 tomatoes, parsley, 2-3 tbsp. tablespoons butter, one carrot, 500 grams of potatoes, the broth by 1.5-2.0 liters of water, salt, sour cream, parsley and dill.

Leeks wash, dry paper towel and chop. Onions clean, wash, cut into rings. Carrots wash, peel, cut into sticks or thin strips. Parsley wash, dry, chop. Then carrots, leeks, onions and parsley fried in oil for a few minutes and put tomato and 50-70 ml hot water, stir. Peel the potatoes, wash, cut into cubes or slices. To boil the water, drop it in the potatoes, cook until tender. With smoked mackerel, remove the skin, separate the fillet from the bones, small bones. Then, in the broth with potatoes are ready add the steamed vegetables, prepared fillets of smoked mackerel and chopped parsley.

When cooking you have not used tomato paste when serving soup mackerel need to decorate with the tomato slices and be sure to sprinkle the freshly chopped herbs.

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