Ingredients
- 2 tbsp butter
- 3 cloves garlic, minced
- 3 sticks celery, chopped
- 3 carrots, chopped
- 2 medium onions, chopped
- 4 cups chicken bone broth
- 6 oz tomato paste
- 2 15oz cans mackerel
- 2 tbsp lemon juice
- 1/4 cup chopped fresh parsley (or about 1 tbsp dried parsley)
- 1 tsp red pepper flakes (or 1 fresh cayenne pepper)
- Salt, to taste
Instructions
- Melt butter in a large pot, then sauté garlic, onions, carrots, celery, and fresh pepper (if using) for 2-3 minutes, until softened.
- Add tomato paste and chicken broth. Stir and bring to a boil for 2 minutes.
- Add the mackerel, breaking it up as you stir it into the soup. Return to a boil, then lower heat to simmer.
- Add lemon juice, parsley, and red pepper flakes, then stir to combine.
- Simmer 10 minutes. Taste, add salt (if needed – depends on your broth), then serve!
Notes
- Serve with rice or some crusty sourdough bread to mop up every last drop of broth!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Soup
- Method: One-Pot, Stovetop
- Cuisine: Spanish
- Diet: Gluten-Free, Low-Carb, Pescatarian