Fish soup with vegetables

Name: Fish soup with vegetables
Ingredients: 2 whole mackerel (about 1 kg); 2 medium onions (300 g); 1 medium carrot (100 g); 1 bell pepper (150 g); 1 tomato (120 g); 1500 ml water; 3-4 tablespoons oil; 1 teaspoon salt; 1/2 teaspoon ground pepper; 2-3 bay leaves; 1 teaspoon Delikat; 1 head of garlic (50 g); 30 ml vinegar

Soups - Fish soup with vegetables by Rada I. - Recipia

Fish soup with vegetables simmers with mackerel, onion, carrot, bell pepper and tomato, and the fish goes in only for the last few minutes. The vegetables soften well in the broth, then garlic, bay leaves and vinegar give it a tangy taste and a strong aroma, like a simply cooked fish soup. I check that the mackerel is firm before cutting it into portions. Prep: 20 minutes. Cook: 38 minutes. Rest: 0 minutes. Total time: 58 minutes. Serves: 4. About 470 kcal and 29 g protein per serving.

Ingredients

2 whole mackerel (about 1 kg)
2 medium onions (300 g)
1 medium carrot (100 g)
1 bell pepper (150 g)
1 tomato (120 g)
1500 ml water
3-4 tablespoons oil
1 teaspoon salt
1/2 teaspoon ground pepper
2-3 bay leaves
1 teaspoon Delikat
1 head of garlic (50 g)
30 ml vinegar

Preparation

1. Pat the mackerel dry with paper towels. Remove the heads and tails, then cut the fish into pieces. 2. Chop the onion, carrot, bell pepper and tomato. Put them in a pot with 1500 ml of water and boil for 25 minutes, until well softened. 3. Add the mackerel pieces and simmer for no more than 10 minutes, until the flesh turns opaque. 4. Add the oil, salt, pepper, bay leaves, Delikat, sliced garlic and vinegar. Simmer for another 3 minutes, then take the pot off the heat.

Notes

Serve the soup with fresh bread. Keep it in the refrigerator for no more than 3 days. You can substitute trout for the mackerel, cut into pieces of a similar thickness. When buying fish, choose ones with shiny skin and firm flesh. Larger pieces may need the full 10 minutes, while smaller ones may cook faster.