Brothy noodles with mackerel and mint
Total time1 h 5 min Preparation and possible waiting 25 min · Cooking 40 min How this time is calculated
Preparation and possible waiting: 25 min · Cooking: 40 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Servings4
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 1 h 5 min Preparation and possible waiting 25 min · Cooking 40 min How this time is calculated
Preparation and possible waiting: 25 min · Cooking: 40 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Recipe characteristics
View full classification 24 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
How nutritional categories are selected
These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.
- Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
- High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
- Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
- Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
- Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
- Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.
Recipe characteristics
Main course
Lunch · Dinner
1 to 2 hours
Method
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Ask for the mackerel to be gutted and headed. Place in a saucepan with 1.8 litres water, the bay leaf and a pinch of salt.
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Bring to a gentle simmer and cook for 8–10 minutes until the flesh is opaque and separates from the backbone. Remove the fish and strain the broth through a fine sieve.
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Chop the onion, garlic and green pepper. Soften in the oil for 10 minutes.
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Briefly take off the heat, stir in the paprika and immediately add the chopped tomatoes. Cook for 8 minutes, add 150 ml broth and the mint and blend with a hand blender.
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Pour 1.3 litres of the remaining broth into the sofrito and bring to the boil. Add the noodles and cook according to the packet, stirring; use the remaining broth only if needed to keep them soupy.
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While the noodles cook, remove the mackerel skin and every bone, checking for small pin bones with your fingers. Return the cleaned flesh during the final minute to warm without breaking it up. Adjust the salt and serve immediately with parsley.
How nutritional categories are selected
These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.
- Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
- High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
- Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
- Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
- Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
- Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.
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