Once I have seen mackerel and peas combination in one of the restaurants I was slightly surprised. Silly me. They are perfect for each other.
This soup is very much loved by me and those I cooked it for: it is healthy (disregard a bit of pasta), and is actually very simple to make, despite its complicated name. Dough for ravioli is quick to make and I always prepare a lot of it and then keep it for future in the freezer even. So once you prepped that one (5-10 minutes), the rest takes about 25 minutes.
2-3 small garlic cloves
2 cups of vegetable stock
About 1 – 2 cups of fresh green peas.
Green apple (optional)
1 tbsp lemon juice
*You will be adjusting peas:liquid depending on soup’s thickness.
Smoked mackerel fillet
- Chop onions and garlic. Heat sauce pan with 1 tbsp of olive oil and add onions and garlic. Stir until golden.
- Add peas, lemon and stock and leave to cook on a medium heat under the lid for 15 minutes. Also, at this point you can add chopped green apple, it is a delicious combination with peas and mackerel and it gives that sour balance, so you can skip the lemon juice.
4. While your soup is cooking, prepare ravioli. Chop skinless smoked mackerel fillet into more mashed substance and add spices if needed.
Use this basic fresh pasta dough and roll out the dough once ready. Use a circle cutter or just a small glass for shots for instance and cut the circles. Once they are ready, add a bit of
Once they are ready, add a bit of mackerel in the middle of the circle and ‘close’ and form the ravioli. Repeat with each one.
When ready, place raviolis into boiling water for 2-3 minutes to cook. Leave aside.
5. When peas are soft, leave the soup to cool a bit and then using your blender puree it. Add spices to taste. Add ravioli.
When serving I suggest adding watercress. It makes this soup feel lighter and gives it a good texture pallet. I did not have any unfortunately and I added a tsp of cream and few drops of Tobasco, as I add it everywhere. Was delicious as well, so feel free to experiment. Enjoy!