Quick fish soup recipe

Name: Quick fish soup recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Large fresh mackerel, filleted, with each fillet then chopped in 4; 1 Splash of olive oil; 1 tsp Coriander seeds; 3 Large cloves garlic finely chopped; 1 tsp Chopped fresh thyme; 2 Medium carrots, finely diced; 2 Small/medium courgettes finely diced; 1 Red chilli, split lengthways held intact by stalk, seeds removed; 300 ml (10.6fl oz) Water; 50 ml (1.8fl oz) Orange juice; 50 ml (1.8fl oz) Wine; 5 Medium vine tomatoes; 2 tbsp Finely chopped fresh dill; 0.75 tsp Flaked sea salt

Servings: persons

2 Large fresh mackerel, filleted, with each fillet then chopped in 4
1 Splash of olive oil
1 tsp Coriander seeds
3 Large cloves garlic finely chopped
1 tsp Chopped fresh thyme
2 Medium carrots, finely diced
2 Small/medium courgettes finely diced
1 Red chilli, split lengthways held intact by stalk, seeds removed
300 ml (10.6fl oz) Water
50 ml (1.8fl oz) Orange juice
50 ml (1.8fl oz) Wine
5 Medium vine tomatoes
2 tbsp Finely chopped fresh dill
0.75 tsp Flaked sea salt

1
Cut the tomatoes into quarters and liquidise.
2
Pass the pulp through a sieve with the back of a spoon to filter out the broken seeds and skin.
3
Really push through every last drop.
4
Rub the mackerel fillets with a little olive oil on their skin side and cut them as instructed.
5
Heat a large non stick sauce pan on a medium high heat and fry the mackerel fillets, they should immediately sizzle on entering the pan.
6
Fry them until there is one fingers width of pink meat down the middle of each piece, approx 2 minutes.
7
Remove the mackerel pieces to a plate.
8
There should be a fair amount of fish fat in the pan.
9
Drop in the coriander seeds with the garlic, chilli and thyme then stir for a minute or so to soften.
10
Regulate the heat so as not burn the garlic or fat.
11
Add the carrots and the tomato pulp to the pan with the water wine and orange juice, salt and pepper.
12
Simmer very gently for 15 minutes, adding the courgette for the last 4 minutes, until the carrot as softened and the liquid reduced a little.
13
Lower in the mackerel pieces carefully and pour in any juices that leaked onto the plate.
14
Cook the fish for a further 2 minutes in the soup base.
15
Serve with a scattering of dill on top.

374

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 Large fresh mackerel, filleted, with each fillet then chopped in 4, 1 Splash of olive oil, 1 tsp Coriander seeds, 3 Large cloves garlic finely chopped, and more.

Yes, Quick fish soup recipe falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!