Mackerel Soup

Mackerel Soup


  • 2 large mackerels
  • 1 large or 2 small onions
  • 4 – 5 garlic cloves
  • 2 peppers (1 red and 1 green)
  • 1 medium eggplant
  • 2 large tomatoes
  • little fresh parsley
  • spices: Himalayan salt, pepper, paprika, turmeric and few leaves of basil for decoration


Remove the head of fish. Spread it in the middle, remove the inside and the central bone. Then turn it on the back, cut the skin a bit with a knife and then peel it off. Chop it to the small pieces under your fingers, so you will further check if there are some bones left. Pour little olive oil in the pot of 2 liters, add fish and heat to medium temperature. While frying a fish chop vegetable in a row, first onion into thin slices, then pepper and finally eggplant into dices. In the meantime put tomatoes and garlic into blender and make sauce. When the vegetables is cooked little and softened pour tomato sauce into pot with other ingredients and add water to cover all. Cook for half an hour at a slightly stronger temperature (not the strongest, about a third of the capacity). Before the end of cooking add spices. Pour into the plate and decorate with the leaves of fresh basil.

Mackerel Soup

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