Flensburg Style Fish Soup |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 68 |
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In true German fashion. Ingredients:
4 ounces of eel |
4 ounces of salmon |
4 ounces of ocean perch |
4 ounces of monkfish or anglerfish |
8 ounces of mussels |
4 ounces of cooked prawns |
4 ounces of carrots |
4 ounces of celery root (celeriac) |
4 ounces of leek |
4 ounces of green onions |
4 ounces of tomatoes |
4 ounces of cucumbers |
4 ounces of parsley root or hamburg parsley |
2 cups of dry white wine |
4 teaspoons of anise liquor (like pernod) |
salt |
pepper |
curry powder |
cayenne pepper |
the juice of one lemon |
fresh basil |
1 bay leaf |
one medium onion |
4 ounces of lard |
Directions:
1. Rinse fish thoroughly and dry with paper towels. Remove skin and bones. Cut fish into cubes approx. one-half inch on each side. Add salt and lemon juice and set aside.
2. Chop onion finely and sautee in 2 ounces of lard until golden.
3. Add half the white wine and 2 cups of water. Add bay leaf and cubed fish. Salt to taste.
4. Let cook for about 5 minutes and pour through a sieve so that the stock is in a different pot.
5. Add mussels to this stock and and let cook for about 5 minutes. Remove mussels (whose shells should have opened now) with a slotted spoon and remove the mussels from their shells. Place mussels with the fish.
6. In another pan, take 2 ounces of lard and briefly sautee all vegetables.
7. Add the rest of the wine.
8. Put fish back into the fish stock and let simmer for 2-3 minutes. Remove fish with a slotted spoon and put in a pan with the vegetables. Stir carefully.
9. Pour stock through a very fine sieve and add to the pan with the fish and the vegetables.
10. Add curry powder and cayenne pepper to taste. Stir in chopped basil and the anise liquor and briefly bring to a boil.
11. Serve soup in pre-heated bowls. Garnish with prawns
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