Brothy noodles with mackerel and mint
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: 65 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Recipe characteristics
Gluten-free and 9 more Indicative dietary requirements
View full classification 24 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Main course
Lunch · Dinner
1 to 2 hours
Ingredients
＋ Add to a menu- Mackerel trimmed flesh; buy about 1.2 kg whole 600 g
- Thick noodles dry 320 g
- Onion 150 g
- Garlic 6 g
- Green pepper 120 g
- Crushed tomatoes 250 g
- Extra virgin olive oil 35 g
- Sweet paprika 2 g
- Bay leaf 1 leaf 0.2 g
- Mint 4 g
- Parsley 3 g
- Water 1.8 litres for the broth 1800 g
- Salt to taste 2 g
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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. 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. 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.
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