Spicy Mackerel Soup African Style

Ingredients

• 7 pieces Fresh mackerel fillets (cleaned, boneless)
• 2 pieces Onions (medium, peeled and halved)
• 3 cloves Garlic cloves (crushed)
• 1-2 pieces African chili (seeded, finely chopped (adjust to taste))
• 3 tablespoons Ginger puree (or freshly grated ginger)
• 1 can Canned tomato puree (about 200 g, no added salt)
• 2 cubes Maggi cube (chicken broth) (one cube at the beginning, another at the end)
• to taste Salt (fine salt)
• 1-1.5 liters Water (filtered water, adjust to desired consistency)

Instructions

1. Prepare the base mixture

   In the blender, place 3 Tbsp ginger puree, the two onions cut in half, the chopped African chili and the 3 garlic cloves. Add about 200 ml water and blend for 1 minute until a smooth puree is obtained.

   Time: PT5M

2. Start cooking the broth

   Place the mackerel fillets in a large pot. Pour in the blender mixture, add 1 Tbsp tomato puree, a pinch of salt and the first Maggi cube. Stir gently.

   Time: PT2M

3. First cooking

   Partially cover the pot (not completely) and let simmer for 12 minutes over medium heat.

   Time: PT12M

   Temperature: Medium

4. Remove the fish and vegetables

   After 12 minutes, carefully remove the mackerel fillets and set them aside on a plate. Drain the remaining onions and chili, place them in the blender with the canned tomato puree and blend quickly.

   Time: PT5M

5. Adjust the broth

   Pour the new mixture (vegetables + tomato) into the pot, add water (between 1 and 1.5 L depending on desired consistency) and stir once.

   Time: PT3M

6. Main broth cooking

   Bring to a boil then reduce heat and let simmer for 35 minutes over low heat.

   Time: PT35M

   Temperature: Low

7. Reincorporate the fish

   Return the mackerel fillets to the pot, add the second Maggi cube and adjust salt if needed. Mix gently without crushing the fish.

   Time: PT2M

8. Final cooking of the fish

   Partially cover and cook for 20 minutes over medium heat, then uncover and let simmer for an additional 5 minutes to thicken the soup slightly.

   Time: PT25M

   Temperature: Medium

9. Finishing and serving

   Taste, adjust seasoning (salt, Maggi) if needed, then serve hot in bowls.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

15 g

Fat

20 g

Fiber

2 g

Ingredient Substitutions

• Instead of Fresh mackerel fillets: tuna, sardines, cod
• Instead of Onions: shallots
• Instead of Garlic cloves: garlic powder
• Instead of African chili: Cayenne pepper
• Instead of Ginger puree: fresh ginger
• Instead of Canned tomato puree: crushed tomatoes
• Instead of Maggi cube (chicken broth): vegetarian broth cube
• Instead of Salt: sea salt
• Instead of Water: light broth

Equipment Needed

• Blender or immersion mixer
• Large pot
• Chef's knife
• Cutting board
• Wooden spoon
• Sieve (optional) (optional)
• Serving bowl
• Measuring spoons

Critical Steps — Do Not Skip

• Blend the first mixture (ginger, onion, chili, garlic) until a smooth texture is achieved.
• Remove the fish before the second cooking to prevent it from falling apart.
• Adjust the amount of water according to the desired consistency.

Chef Tips from the Video

• Use freshly grated ginger instead of puree for extra heat.
• For a smoky flavor, lightly fry the mackerel fillets before adding them.
• Garnish with cilantro leaves or flat parsley just before serving.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 3 to 4 days.

Freezer: Can be frozen up to 2 months; thaw in the refrigerator before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the broth (without the fish) the day before and refrigerate; reheat before adding the fish.
• Maggi cubes can be replaced with homemade broth for a more natural flavor.