African Mackerel Fish Soup
3 servings
40 minutes
African-style mackerel fish soup is an exotic blend of sea freshness and spicy accents. Although its name hints at African roots, this recipe has found its place in Yugoslav cuisine, where rich and warming dishes are traditionally loved. Mackerel, with its rich flavor, forms the base of the broth, while the addition of lemon and bay leaves adds a slight tang and depth of aroma. Salmon adds tenderness, and tomato juice brings brightness and a hint of sweetness, creating a balance of flavors. The finishing touch is fresh herbs and spices that make the dish even more aromatic. This soup is perfect for cold evenings when you crave something nourishing and warming.
1
Thoroughly wash and clean the mackerel. Fill with cold water and bring to a boil. Skim off the foam, add onion, bay leaf, lemon, and cook for 20 minutes.
- Mackerel: 500 g
- Onion: 2 heads
- Bay leaf: 1 piece
- Lemon: 0.5 piece
2
Cut the salmon fillet into small pieces and add to the soup.
- Mackerel: 500 g
3
Pour tomato juice into the fish soup. Bring to a boil.
- Tomato juice: 300 ml
4
Sprinkle the ready soup with chopped greens. Add salt and pepper.
- Fresh herbs: 1 bunch
- Salt: to taste
- Ground black pepper: to taste
