Comforting Mackerel Soup Recipe from Spain

Andalusia is the home of the best Spanish soup recipes, and there is always a new one waiting to be discovered.

The mackerel soup recipe is a hidden gem among mackerel soup recipes due to its simplicity and fantastic flavor.

Keep scrolling down this article to learn the easiest way of cooking Spanish mackerel recipes, with some extra tips and tricks for storing and serving this mesmerizing soup.

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Pssst…!!?? You can’t get enough of Spanish fish recipes? Have a look at my other posts: 

• Grilled mackerel recipe

• Spanish Shrimp Soup

• Spanish Seafood Soup

Background of the Dish

Some people think that fish stew recipes are the oldest ones from Southern Spain, but in reality, the mackerel soup recipe wins for a couple of decades.

This recipe was created hundreds of years ago, and it is mostly made with mackerel but it can be made with other white fishes like cod or hake.

Every year during the colder months this soup reaches the spotlight alongside other hearty seafood recipes like the pan-fried mackerel recipe and the mackerel pasta recipe

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Things You’ll Need for Mackerel Soup Recipe

To prepare this mackerel soup recipe you need mackerel filets, potatoes, carrots, onion, bell peppers, garlic, and broth as the main ingredients.

Similar to other fish soup recipes, you don’t need much equipment, just a large pot is enough.

Ingredients

• 2 fresh mackerel filets (skinless and boneless)
• 6 cups (1.450ml) fish or vegetable broth
• 2 tablespoons olive oil
• 1 onion
• 2 garlic cloves
• 2 potatoes
• 2 ripe tomatoes
• 1 red bell pepper
• 1 green bell pepper
• 1 carrot
• 1 bay leaf
• 1 teaspoon paprika
• 3 tablespoons fresh chopped parsley (optional, for garnish)
• Salt and black pepper (to taste)

How to Make Mackerel Soup Recipe – Step by Step Guide

1. To start with this mackerel soup recipe, cut the clean mackerel filets into bite-sized cubes.

2. After that, finely chop the onion and the bell peppers (peeled and without seeds). Peel and mince the garlic cloves.

3. Then, grab a large pot or Dutch oven and heat the olive oil over medium heat. Add the finely chopped onion and minced garlic. Sauté for 2-3 minutes until they become translucent and fragrant.

4. As they cook, chop the tomatoes and peeled carrots into small squares. Peel and chop the potatoes into bite-sized squares.

5. Now add the diced potatoes, tomatoes, red bell pepper, green bell pepper, and carrot to the pot. Cook for another 5 minutes, stirring occasionally. Stir in the paprika, bay leaf, salt, and black pepper.

6. After that, pour in the fish or vegetable broth, and bring the mixture to a boil. Reduce the heat to low, cover, and let it simmer for about 20 minutes or until the vegetables are tender.

7. Then, gently add the fresh Spanish mackerel pieces to the simmering soup. Cook for an additional 5-7 minutes, or until the mackerel is cooked through and flakes easily with a fork.

8. For the next step in this Spanish fish soup recipe, do a taste test and adjust the seasoning with more salt and black pepper if needed.

9. To finish this mackerel soup recipe all you have to do is to pour the Spanish fish soup into small bowls or deep plates, and optionally garnish it with fresh chopped parsley. Now you can serve the soup hot.

Substitution of Ingredients

There is no need to run to the store if you don’t have all of the ingredients listed for this mackerel soup recipe since you can make some changes to them.

For example, if you don’t have broth (fish or vegetable) then prepare this mackerel soup recipe with water by itself or with a bouillon cube.

As well as other recipes for white fish soup, you can add other vegetables with neutral flavors, like sweet potatoes or pumpkin (as they don’t overpower the soup).

If you want to turn this into a mackerel stew recipe you just have to remove two of the broth cups and add one extra mackerel.

For a mackerel chowder recipe, replace two cups of broth with one heavy cream or milk to add the right creaminess.

The best fish soup recipe is made with mackerel filets, but you can prepare it with other white meat fishes like hake or cod.

If you like comfortable foods like this one, you must try our newest mackerel curry recipe or the caldo de pescado soup recipe.

Tips on Serving Mackerel Soup Recipe

Once you finish making the mackerel fish soup recipe the dish will be ready to be served as it is, or you can add a few toppings or sides to it.

For example, you can add bread croutons or toast some slices of your favorite bread with olive oil and garlic.

With this mackerel soup recipe, you have the perfect main dish for lunch or dinner, you can serve it as an appetizer if you serve a smaller amount.

For tapas, we recommend that you check other of our Spanish fish recipes, like the mackerel pate recipe or the Spanish fried fish.

The mackerel soup is usually served during the colder months of the year, so if you are looking for refreshing fish recipes you can check the Spanish mackerel ceviche or the Spanish mackerel sushi one.

How to Store Mackerel Soup Recipe

Before storing this mackerel soup recipe you have to let it cool completely, especially if you are freezing it.

Then, pour the Spanish mackerel filet soup into a covered container (with a lid or plastic wrap) and store it in the fridge for up to 4 days.

If you are storing it in the freezer, we recommend adding a label on top with the date on it so you know how much time you have to eat it (it can last up to 45 days in the freezer).

The thawing process is similar to most of the Spanish fish soup recipes, just take it to the fridge the night before or for at least 12 hours until it thaws.

For more easy-to-store Andalusian recipes feel free to check our grilled Spanish mackerel, smoked mackerel recipe and the baked Spanish mackerel recipe.

Recipe Card: Mackerel Soup Recipe

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