Pea Soup with Smoked Mackerel

Prepare the ingredients. I use a ready-made spice mix for fish, which includes coriander, basil, nutmeg, thyme, curry, and white pepper.

Rinse the peas thoroughly, then soak them in cold water for 8 hours (ideally overnight).

In the morning, drain the peas in a colander. Boil water.

Peel and wash the onion. Dice it.

Peel and wash the carrot. Cut it into cubes or sticks.

Peel and wash the potatoes. Cut them into 1 cm cubes.

Heat oil in a heavy-bottomed pot. Add the onion and sauté over medium heat, stirring, until translucent (2-3 minutes).

Add the peas to the pot with the onion.

Add the carrots and potatoes.

Pour boiling water over the vegetables.

Bring the soup to a boil, add the bay leaf.

Simmer the soup over minimum heat, covered, until the peas are tender (30-40 minutes).

Season the soup with salt, pepper, and fish seasoning.

Cut the mackerel into serving pieces.

Wash and finely chop the herbs.

Add the mackerel to the soup.

Add the herbs. Cook for another 5 minutes. Remove from heat. Let it steep for 15-20 minutes.

Pea soup with smoked mackerel is ready. Bon appétit!