Name: Makrillsoppa (Mackerel soup)
Yield: Serves Four
Cuisine: Sweden
Ingredients: a small bunch of fresh dill; white peppercorns, 10; salt, 2 tbs; water, 1½ litres (3 pints); mackerel, 2 or 3, weighing in all ¾ kg (1½ lb) uncleaned; milk, ½ litre (1 pint); potatoes, 6-8 (optional)

Preparation info

Serves
Four

Difficulty
Easy

Appears in

North Atlantic Seafood

By Alan Davidson

Published 1980

About

A lot of mackerel is eaten on the west coast of Sweden. In his book Bohusfisk och skaldjur (Fish and Shellfish of the Province of Bohuslan), Bengt Petersen gives this recipe from the island of Gullholmen, where he lives.

Ingredients

mackerel, 2 or 3, weighing in all ¾ kg (1½ lb) uncleaned

Europe
Sweden
Pescatarian
Soup
Gluten-free
Nordic

Method

‘The old people in Gullholmen make this soup in the following way.

‘Behead the mackerel. Clean and rinse them well, and cut them into sections of about 3 cm. Boil them in the water, to which the salt, peppercorns and dill have been added, for 15 minutes. Then add the milk and boil for a fur

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