Parsley soup, smoked mackerel, horseradish and lemon oil

Parsley soup, smoked mackerel, horseradish and lemon oil

By
From
Everyday Seafood
Serves
4 as a lunch

I often make this quick and healthy soup at home – even the kids like it! The smoky oiliness of mackerel is great with fresh tasting parsley and spinach, and the horseradish adds a lovely kick. You can vary the leafy green veg and/or herb if you like. If you want to make the soup in advance, chill it down quickly in a bowl over ice to retain that lovely green colour and fresh flavour.

Ingredients

Quantity Ingredient
6 smoked mackerel fillets
50ml light olive oil, plus extra to drizzle
50ml unsalted butter
2 banana shallots, peeled and finely chopped
3 garlic cloves, peeled, halved (germ removed) and finely chopped
2 large maris piper potatoes, peeled and finely sliced
1.5 litres Fish stock
or 1.5 litres Vegetable stock
2 tablespoons creamed horseradish
3 handfuls flat-leaf parsley, leaves picked
100g baby spinach leaves
sea salt
freshly ground black pepper
Lemon oil, to finish
horseradish, to finish

Method

  1. Cut each smoked mackerel fillet into 3 pieces.
  2. Heat a large saucepan over a medium heat and add the 50 ml olive oil with the butter. When hot, add the shallots and garlic and cook for 2 minutes until translucent. Now add the potatoes with some salt and pepper. Cook, stirring constantly, for 2 minutes.
  3. Pour in the stock, bring to a simmer and cook until the potato is soft, about 8–10 minutes. If you don’t cook it enough, the soup will have a grainy texture. Tip the contents of the pan into a blender and add the creamed horseradish.
  4. Wipe the pan clean, return to the heat and add a drizzle of olive oil. When hot, add the parsley and spinach and cook until wilted.
  5. Tip the parsley and spinach into the blender and blend until smooth (see note). Return the soup to the pan, heat until piping hot, then taste and adjust the seasoning if necessary.
  6. Divide the soup equally between 4 warmed bowls and top with the pieces of smoked mackerel. Finish with a drizzle of horseradish and lemon oil.

Note

  • Be very careful when blending a hot soup, as hot air builds up in the jug and will burst out of the top if it is not released. I suggest you pulse it slowly at first with a cloth over the top, then as the soup begins to blend down, blitz in the usual way.
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