How to cook
Put the cleaned and washed mackerel (without the head) in a pot with the bay leaves, black pepper, salt and about 1 gal (4 L) water. Preferably, top off with water during cooking. Boil for 15 min.
Take the fish out and strain the broth. Return the broth to the stove and put in the potatoes.
In the meantime, chop the onion finely, the carrots into small cubes, the potatoes and celery into slightly larger cubes. Heat the oil in a container, braise the onions, add the carrots, braise briefly and take off the stove. Add the celery, stir and pour all this into the pot containing the potatoes.
Debone the rest of the fish. Tear it into coarse pieces, add to the soup. Once the potatoes are boiled and the carrots soften, add the vermicelli and turn the stove off. Close tightly with a lid. Add salt to taste.
The stove needs to be on the lowest setting the entire time you're cooking.
Before serving, sprinkle with finely chopped parsley. Season with lemon juice or vinegar.