INGREDIENTS:

• 1 Mackerel
• Half garlic clove
• 1 cup of celery stick
• 1 inch carrot block
• 1 inch celery block
• Half tsp black pepper
• 1/5 cup of dry white wine (optional)
• 125ml fish stock
• Half tomato
• Quarter orange
• half bay leaf
• half sprig of thyme
• half sprig of parsley
• Olive oil

METHOD:

1. Cut fish down the middle – gut & remove bones
2. Cut half the fish into 3-4 pieces and season with salt & pepper
3. Julienne leeks and celery
4. Zest & juice the orange
5. Remove seeds from tomato and chop thinly
6. Put fish stock in pot and bring to boil. Reduce heat and simmer.
7. Add all ingredients except the fish & parsley
8. Cook for 8 minutes
9. Add the fish and poach for 3-4 mins
10. To serve, place the fish in the middle of a soup bowl – ladle the sauce around it. Add a few drops of olive oil to it.
11. Garnish with parsley and serve.

Bourride of Mackerel Soup

Author: PaleoDiet.co.uk
Prep time: 10 mins
Cook time: 12 mins
Total time: 22 mins
Serves: 6