Soup from Fresh-Frozen Mackerel

The mackerel here goes into water that is already boiling rather than being put on to cook from cold. The difference isn't in the time: in cold water the fish gives up its protein gradually, and that protein coagulates into flakes throughout the pot, making the soup cloudy. In boiling water the surface sets at once and the stock stays clear.

After twenty minutes the fish is taken out whole, the flesh is separated from the bones and returned to the pot together with the vegetables. It is the same move as in soup from heads, only the reason is different: mackerel has large, noticeable bones, and fishing them out of the finished soup with a spoon is worse than spending five minutes taking the fish apart.

There are deliberately few vegetables here: one potato, one carrot, one onion for two liters. Mackerel is oily and the soup made from it is rich in itself — a bigger load of vegetables makes it thick and drowns out the taste of the fish.

The same move, out of the stock, boned, and back in, is made with the heads alone, and through a sieve, in fish soup from mackerel heads. In soup with canned sprats and millet the fish arrives from a tin already cooked, so none of that work is needed.

Caloric content: 47kcal

Notes

• The head is cut off. In this soup it doesn't work: the stock comes from the fish itself, and the head only adds the risk of bitterness from the gills.
• Cut the potatoes coarsely and grate the carrot. The carrot needs to give up its color and sweetness, the potatoes need to stay in pieces.
• Salt at the end. Mackerel is somewhat salty in itself and the stock reduces while it cooks — a soup salted at the start comes out harsh.
• Don't throw the dill stalks away. They give more aroma than the fronds, and they are kept for the next stock — only the chopped fronds go into this soup.
• The dill goes into a pot that has been turned off. Boiled herbs darken and taste of hay.
• Let it stand. The soup comes together about ten minutes after the stove has been turned off.

Questions and Answers

Why is the fish put into boiling water?

In cold water it gives up its protein gradually, and that protein coagulates into flakes throughout the pot, making the soup cloudy. In boiling water the surface sets at once and the stock stays clear.

Why take the mackerel out of the stock?

To separate the flesh from the bones. Mackerel bones are large and noticeable, and fishing them out of the finished soup with a spoon is worse than spending five minutes taking the fish apart.

Why so few vegetables?

Mackerel is oily and the soup made from it is rich in itself. A bigger load makes it thick and drowns out the taste of the fish.

Is the head needed for the stock?

Not in this soup — the stock comes from the fish itself, and the head only adds the risk of bitterness from the gills. It is cut off.

Recipe and step-by-step photos — kolizhanka.net.ua.