Mackerel is a medium-sized marine fish. Her meat contains a large amount of vitamins and more than 15% fat. There are no small bones in the carcass, which greatly facilitates the preparation. This section contains recipes for freshly frozen mackerel.

Classic Mackerel Ear

There are many ways to make mackerel soup, but the classic ear is made from such products:

  • 1 fish carcass;
  • 4-5 potato tubers;
  • onion;
  • dill;
  • peppercorns;
  • bay leaves;
  • salt and seasoning.

 

How to cook mackerel fish soup step by step:

  1. Cut the fish into pieces, rinse and boil, putting salt, peppercorns and bay leaves.
  2. Peel the onion and toss it in the container, and remove it after a quarter of an hour.
  3. Peel and chop the potatoes, and when the broth is ready, introduce it into the dish.
  4. Wait for the soup to boil, pour chopped greens and simmer on the fire until the potatoes become soft.

Attention! To make the soup beautiful and transparent, when cooking fish, you will need to constantly remove the pop-up foam with a spoon.

Rice Cooking Recipe

You can make delicious fish soup by combining fatty mackerel with low-calorie rice. Croup is allowed to take any, with round or long grains.

For cooking you will need:

  • freshly frozen mackerel;
  • 130 g of rice;
  • bulb;
  • carrot;
  • some butter;
  • sprigs of greenery;
  • leaves of lavrushka;
  • salt and seasoning.

 

Sequencing:

  1. Rinse rice grains, put in a deep bowl and pour boiling water.
  2. Wash the mackerel, cut into pieces and put in a boil, do not forget to add salt, seasonings and leaves of parsley.
  3. Chop the onion and carrots, add a little in butter, and then pour the rice strained from the water into the pan and fry until it becomes transparent.
  4. Introduce a mixture of rice and vegetables into the fish stock and cook until the grits are cooked.

Tasty fish soup with fried rice is served to the table, sprinkled with portions of herbs.

How to cook with millet

Ear prepared in this way will be spicy and piquant. They make it from such products:

  • freshly frozen mackerel;
  • 170 g of millet;
  • onion head;
  • garlic cloves;
  • carrot;
  • sweet bell peppers;
  • burning seasonings;
  • some salt.

 

Cooking method:

  1. Wash the millet, add water and cook, stirring.
  2. Cut the mackerel into pieces and put into the cereal, adding a little salt.
  3. Finely chop the onion, chop the carrots on a grater, chop the bell peppers into cubes, and crush the garlic cloves in the press.
  4. Stir the vegetables in a pan, adding hot seasonings at the end of cooking.
  5. Transfer the frying to the broth, wait for boiling and cook the soup until the cereal is cooked.

The sharp ear is served to the table with lots of white or black bread.

Delicious Mackerel Ear with Egg

So that the fat mackerel soup does not seem too cloying, you can add fresh sorrel and chopped eggs to it.

For cooking you will need:

  • fish carcass;
  • 2-3 potatoes;
  • 3 eggs;
  • onion head;
  • 10-15 branches of sorrel;
  • salt and seasoning.

 

Cooking method:

  1. Cut the potatoes, put in a pan with water and put to boil.
  2. Cut the washed mackerel along the ridge, pull out large bones and cut the fillet into small pieces.
  3. When the potatoes boil, add fish to the pan, add salt and season.
  4. Boil eggs, cool and finely chop or grate.
  5. Sauté finely chopped onions in a pan.
  6. Rinse the sorrel, chop with a knife and pour into a bowl after the potatoes soften.
  7. Shortly before turning off the heat, put onion frying and chopped eggs.

They eat soup when it is slightly infused by putting sour cream on a plate.

Attention! Add sorrel to the dish when the potatoes are cooked, otherwise it will remain stiff.

Cooking in a slow cooker

When there is a slow cooker, the cooking process is greatly simplified. To make an ear, you need a composition of products:

  • 500 g of freshly frozen mackerel;
  • 4-5 potatoes;
  • onion head;
  • carrot;
  • some greenery;
  • salt and seasoning.

 

Cooking method:

  1. Grind onion and carrots, pass in a bowl of the device on refined fat.
  2. Cut the fish, pull out the bones and put to the vegetables.
  3. Cut the potatoes, put into the dish, add water, salt, season and boil the soup in the “Soup” mode until tender.
  4. Shortly before the completion of the process, pour fresh herbs in the fish soup, and then let it brew a little.

Creamy Fish Soup

Cream is often added to soups; they help to make them tender and delicious. To make cream soup with mackerel, you need the following products:

  • fish carcass;
  • 3-4 potatoes;
  • 120-160 g of green peas (fresh, canned or frozen);
  • onion head;
  • carrot;
  • 200 ml cream;
  • sprigs of greenery;
  • salt and seasoning.

Cooking Method:

  1. Cut the mackerel and put on fire, adding salt and seasonings to the water.
  2. Peel the potatoes, cut into semi-circular slices, and when the broth is ready, send to the fish.
  3. Make a frying of onions and carrots and introduce into the dish when the potatoes reach the stage of semi-preparedness.
  4. Pour green peas into the soup, pour in the cream and continue cooking over low heat, and before chopping the pot off the burner, introduce chopped greens.

On a note. Instead of cream, you can use processed cream cheese without additives.

Ear of freshly frozen mackerel heads

For cooking fish soup it is not necessary to use a whole carcass, and fish heads are enough. From the rest of the mackerel, you can make a second dish.

To cook a rich and tasty ear, you need such components:

  • several heads of mackerel;
  • 4-5 potato tubers;
  • onion;
  • carrot;
  • 2-3 bell peppers;
  • 2-3 juicy tomatoes;
  • some greenery;
  • salt and spices.

Cooking method:

  1. Rinse fish heads, boil in salted water, and then remove from the container and strain the broth.
  2. Pour the soup base back into the pan, boil, add seasonings and chopped potatoes.
  3. Fry chopped onion, carrots and bell peppers.
  4. After the vegetables have softened, put the sliced ​​tomatoes and continue cooking.
  5. When the potatoes are cooked, move the tomato dressing into the soup, wait for it to boil, hold it on the burner for a couple more minutes and finish cooking.

Ear with tomato served on a table with sour cream, abundantly sprinkled with portions of chopped herbs.

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