Unique Mackerel Soup

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3 lb (1.5 kg) mackerel fillets, skin on
2 cups (500 mL) white vinegar
3 tbsp (45 mL) butter
2 medium onions, diced
1 clove garlic, crushed
6 medium potatoes, peeled and diced
10 cups (2.5 L) water
2 bay leaves   
1 tsp (5 mL) dried thyme
1/2 tsp (2 mL) dried oregano
1/4 cup (50 mL) chopped fresh flat-leaf parsley
2 tsp (10 mL) salt
1/2 tsp (2 mL) ground black pepper


Cut mackerel into chunks and soak in vinegar for a couple of hours in the fridge.

In a large pot, melt butter; sauté onion and garlic until tender. Add potato, water, bay leaves, thyme, oregano, parsley, salt and pepper. Bring to a boil.

Remove mackerel from vinegar. Add fish to pot and reduce heat to medium. Cook, covered, for about 25 minutes or until the mackerel and potatoes are tender. Remove and discard bay leaves.

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