Cream of Mackerel Soup Ingredients 3/4 pint (375 ml) Asian soup stock (See Recipe Below) 7 fl oz (200 ml) light beer 3 1/2 oz (100 g) single cream 4 egg yolks 1/2 bunch watercress 7 oz (200 g) smoked peppered mackerel fillet salt pepper Method Heat the Asian stock and the beer in a pot. Leave to boil for approximately 15 minutes. Mix together the cream and the egg yolks. Take the pot off the flame and leave to cool a little before you stir in the egg and single cream mixture to thicken the soup. Wash, dry and coarsely chop the watercress. Slice the smoked pepper mackerel fillet and add to the soup. Leave to steep for about 4 minutes. Season with salt and pepper. A fresh French stick makes an ideal accompaniment. Asian Soup Stock Ingredients
10 cups water
2 leeks or 2 large onions or 2 bunches scallions, chopped
4 -5 large carrots, peeled and sliced
4 stalks celery & leaves, chopped
10 cloves garlic, unpeeled and smashed
¼ teaspoon whole black peppercorns or ¼ teaspoonSzechuan peppercorns
6 whole cloves
3 inches fresh gingerroot, sliced ( about 1 1/2 ounces)
4 -5 dried shiitake mushrooms (optional)
2 large parsley sprigs
½ teaspoon salt Directions
Combine all the ingredients in a large soup pot, cover, and bring to a boil.
Lower the heat simmer for 45 minutes to 1 hour.
Strain the stock and use it right away, or refrigerate in a covered container for up to 4 days, or freeze it for up to 6 months.
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