054 / 75 · A Little Meat or Fish

Mackerel, Potato and Leek Broth with Toast

4 substantial broth bowls with 1 thick toast slice each · Active 20 min · Total 50 min

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Canned mackerel joins a gentle leek and potato broth near the end of cooking, so it stays in recognizable flakes. A little milk rounds out the liquid without turning the dish into a thick cheese soup. Thick toast is part of each portion. The fish weight is measured after draining, which makes the recipe usable with different can sizes.

Jump to ingredients

Mackerel flakes, potatoes and leeks in a light broth with toast alongside.

Clean the leek where the grit hides

Trim away the tough dark tops and split the useful leek lengthwise before washing. Open the layers under running water and check the base for trapped grit. Slice the washed white and pale-green parts thinly. Slow softening in a little oil gives the broth its gentle onion flavor; there is no need to brown the leeks hard. Cut potatoes into similar small chunks so the broth can cook in a predictable time. A few broken potato edges slightly thicken the liquid, while most pieces should keep their shape.

Canned fish is already cooked

Drain the mackerel and lift it into large flakes. Add it after the potatoes are tender, along with the milk, then heat the pot gently. Vigorous boiling breaks the fish into fine shreds and can make milk catch at the base. Stir with a folding movement rather than beating the soup. Check the complete pot is thoroughly hot before serving and divide the fish between all four bowls. Toast the bread at the end, keeping it beside the broth until each person is ready to dip. This gives a clear use for a can without needing a separate rich sauce.

Ingredients

  • 2 medium leeks (300 g trimmed white and pale-green parts), washed and thinly sliced
  • 1 tablespoon neutral or olive oil (15 ml)
  • 1 1/2 lb potatoes (700 g), peeled and cut into 3/4-inch/2 cm chunks
  • 3 cups vegetable stock (720 ml)
  • 1 cup milk (240 ml)
  • 8 oz canned mackerel (225 g drained), separated into flakes
  • 1/2 teaspoon fine salt (3 g)
  • 1/4 teaspoon black pepper (0.5 g)
  • 4 thick bread slices (200 g)

Set out

Large saucepan, Toaster or dry skillet, Knife and board, Food thermometer

Allergens

Fish, Milk, Wheat. Check labels and substitutions.

Make it

  1. Heat oil in the saucepan over medium-low heat. Cook washed sliced leeks for 8–10 minutes, stirring, until very soft but not browned.
  2. Add potatoes, stock, salt and pepper. Bring to a simmer, partly cover and cook for 15–18 minutes until potatoes are tender.
  3. Add milk and drained mackerel flakes. Heat gently for 4–5 minutes, folding carefully, until the whole pot reaches 165°F/74°C. Do not boil hard.
  4. Toast the bread. Divide broth, potato and fish evenly among four bowls, with one thick toast slice per serving.

Let the can size inform the batch

Read the drained weight when supplied and weigh the drained fish. Two small cans and one larger can may supply different amounts; scale the complete recipe rather than assuming every can is interchangeable.

Ingredient labels

Check stock and bread labels for celery, soy or additional allergens.

A useful detail

Use canned mackerel that is already cooked. This timing is not a raw-fish poaching method. Adjust added salt if your stock or fish is strongly salted.

Another way

  • Use the same drained weight of canned tuna instead of mackerel. Fold it in gently and heat thoroughly.
  • Replace half the leek with the same prepared weight of thinly sliced onion if that is what is available; soften it fully before adding potatoes.

Keep it well

Cool in shallow containers within 2 hours, or 1 hour above 90°F/32°C. Refrigerate covered at 40°F/4°C or below and use within 2 days. Reheat gently to 165°F/74°C while stirring to distribute heat. Toast fresh bread for the next serving rather than storing it in the broth.