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Mackerel - Soup

A simple soup made by cooking fresh mackerel with butter and coarse sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Mackerel - Soup

Ingredients

Directions

Prepare the fish

  1. Clean the mackerel and remove their heads.

  2. Cut the fish into pieces.

Cook

  1. In a stewpan, melt some butter and add the mackerel pieces.

  2. Sprinkle with coarse sea salt and fry until cooked.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Mackerel
Forms the main body of the soup and supplies its rich, savoury flavour.
Butter
Adds fat for frying, carrying flavour and helping the fish brown lightly.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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