Hearty Salted Mackerel Soup

Ingredients

• 2 pieces Dried Salted Mackerel (about 200 g total, soaked overnight and rinsed)
• 8 cups Water (for broth)
• 2 tablespoons Olive Oil (for sautéing aromatics)
• 2 stalks Scallions (sliced, both white and green parts)
• 6 cloves Garlic (minced, generous amount)
• 1 teaspoon Fresh Thyme (leaves, chopped)
• 2 tablespoons Fresh Parsley (chopped)
• ½ teaspoon Black Pepper (freshly ground)
• 1 cube Chicken Bouillon (low‑sodium, dissolved in broth)
• 1 teaspoon Old Bay Seasoning (optional, adds seafood flavor)
• 1 small Scotch Bonnet Pepper (sliced, optional for heat)
• 2 tablespoons Lime Juice (freshly squeezed)
• 1 tablespoon Bitter Orange Juice (optional, adds depth)
• ½ cup Green Bell Pepper (diced)
• ½ cup Asian Radish (sliced (e.g., daikon or Korean radish))
• 1 medium Japanese Sweet Potato (peeled and cubed)
• 1 cup Butternut Squash (cubed)
• 8 pieces Dumplings (store‑bought or homemade, any variety)
• 1 tablespoon Unsalted Butter (cut into small pieces)
• 2 cups Spinach (fresh, roughly chopped)
• 1 cup Watercress (fresh leaves)

Instructions

1. Soak the Salted Fish

   Place the dried salted mackerel in a large bowl, cover with cold water and refrigerate overnight. Change the water at least twice to remove excess salt.

   Time: PT5M

   Temperature: room temperature

2. Prepare Aromatics

   Slice the scallions, mince the garlic, and set aside. Drain the soaked fish and pat dry with paper towels.

   Time: PT5M

3. Sauté Garlic and Scallions

   Heat olive oil in the large pot over medium heat. Add the sliced scallions and minced garlic, sauté until fragrant and lightly golden, about 2‑3 minutes.

   Time: PT3M

   Temperature: medium heat

4. Create the Broth

   Add 8 cups of water to the pot, then stir in fresh thyme, parsley, black pepper, chicken bouillon, Old Bay seasoning, and the sliced Scotch bonnet (if using). Bring to a boil.

   Time: PT5M

   Temperature: 100°C

5. Cook the Fish

   Gently lower the soaked mackerel into the boiling broth. Reduce to a simmer and cook for 7‑10 minutes until the fish is cooked through and the broth is infused with fish flavor.

   Time: PT8M

   Temperature: medium heat

6. Add Vegetables and Dumplings

   Stir in lime juice, bitter orange juice, diced green bell pepper, sliced Asian radish, cubed Japanese sweet potato, cubed butternut squash, and the dumplings. Cover and simmer for 5‑7 minutes until the vegetables are tender and the dumplings are heated through.

   Time: PT6M

   Temperature: medium heat

7. Finish with Butter

   Add the tablespoon of butter, stirring until fully melted and incorporated into the broth.

   Time: PT2M

8. Wilt the Greens

   Turn off the heat, add the fresh spinach and watercress, cover the pot and let the residual heat wilt the greens for about 2 minutes.

   Time: PT2M

9. Season and Serve

   Taste the soup and adjust seasoning with additional salt or pepper if needed. Ladle into bowls, garnish with extra scallion greens if desired, and serve hot.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

20 g

Carbohydrates

15 g

Fat

10 g

Fiber

3 g

Ingredient Substitutions

• Instead of Dried Salted Mackerel: Salted cod, Salted herring, Dried anchovies
• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Scallions: chives
• Instead of Garlic: garlic powder (1 tsp)
• Instead of Fresh Thyme: dried thyme (½ tsp)
• Instead of Fresh Parsley: cilantro
• Instead of Black Pepper: white pepper
• Instead of Chicken Bouillon: vegetable bouillon
• Instead of Old Bay Seasoning: Cajun spice blend
• Instead of Scotch Bonnet Pepper: jalapeño
• Instead of Lime Juice: lemon juice
• Instead of Bitter Orange Juice: regular orange juice
• Instead of Green Bell Pepper: any color bell pepper
• Instead of Asian Radish: daikon radish
• Instead of Japanese Sweet Potato: regular sweet potato
• Instead of Butternut Squash: pumpkin, acorn squash
• Instead of Dumplings: wonton wrappers (cut into squares), gnocchi
• Instead of Unsalted Butter: olive oil
• Instead of Spinach: kale, chard
• Instead of Watercress: arugula, baby spinach

Equipment Needed

• Large Pot
• Cutting Board
• Chef's Knife
• Wooden Spoon
• Ladle
• Measuring Cups
• Measuring Spoons
• Strainer or Colander
• Bowl
• Tongs (optional)

Critical Steps — Do Not Skip

• Soaking the salted fish overnight and changing the water to remove excess salt.
• Cooking the fish first to infuse the broth with flavor.
• Adding the greens off the heat to prevent over‑cooking.

Chef Tips from the Video

• Use a splash of bitter orange juice for a subtle citrus note that balances the fishiness.
• If you like extra heat, add a pinch of cayenne along with the Scotch bonnet.
• For a richer broth, finish with a drizzle of sesame oil instead of butter.

Troubleshooting

Storage

Refrigerator: Store in airtight containers for up to 3‑4 days.

Freezer: Freeze in freezer‑safe containers for up to 2 months; thaw before reheating.

Room temperature: Do not store at room temperature for longer than 2 hours.

Make-Ahead Tips

• Soak the salted fish a day ahead and keep it refrigerated.
• The broth can be prepared in advance and reheated when needed.
• Cooked soup reheats well; add fresh greens just before serving.

Frequently Asked Questions