Alan Davidson

Makrillsoppa

Mackerel soup

Preparation info
  • Serves

    Four

    • Difficulty

      Easy

Appears in
top 1000North Atlantic Seafood
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

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