HAMBURG FISH SOUP

Hamburg Fish Soup

This is a very nice, hearty, soup with an uncommonly good flavored broth. Add a salad to make a complete meal.
Based on a recipe from Cooking Light, October 1997, p 180.
Prep Time1 hr 35 mins
Total Time1 hr 35 mins
Course: Main Course - Seafood, Soups
Servings: 5 servings
Author: Catherine Christiano

Ingredients

Stock

  • bones from 1 1/2 pounds of fish
  • 3 cups water
  • 1 teaspoons black peppercorns
  • 1/8 cup chopped fresh dill
  • 1/2 cup chopped fresh parsley

Soup

  • 1 tablespoon vegetable oil
  • 1 cup thinly sliced leek about 1 medium
  • 3/4 cup finely chopped onion approximately 1 medium
  • 1 tablespoon all-purpose flour
  • 1 cups diced red potatoes unpeeled, 1/2" diced
  • 1/2 cup carrots very thinly sliced
  • 2 1/4 teaspoons juniper berries
  • 1/2 teaspoon salt or to taste
  • 1/2 teaspoon pepper
  • 3 bay leaves
  • 1 1/2 pounds cod or other firm white fish bones removed, cut into 1" cubes
  • 1/2 cup Riesling or other dry white wine
  • 1/8 cup finely chopped fresh parsley
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon coarse-grained mustard
  • 1 3.5-ounce can tiny peeled shrimp, drained

Garnish

  • Slivered leek optional

Instructions

STOCK

  • If fish bones are not available, follow this step substituting chicken broth for water and bones. Combine fish bones, water, peppercorns, dill, and 1/2 cup parsley in 6-quart stock pot; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Drain mixture in a sieve over a bowl, reserving stock. Discard solids.

SOUP

  • In now empty stock pot, heat oil over medium heat. Add sliced leek and onion; sauté 10 minutes or until tender. Sprinkle flour over mixture; cook 1 minute, stirring constantly. Gradually add reserved stock, stirring until well- blended. Add potatoes and carrots. Juniper berries are edible, but if not interested in eating, tie them in a small piece of cheese cloth on place them in a tea ball and add to pot. Add salt, pepper, and bay leaves. Bring to a boil, reduce to simmer, covered, for 25 minutes or until vegetables are tender.
  • Add fish, wine, 1/8 cup parsley, vinegar, and mustard; cook over low heat about 5 minutes or until fish flakes easily when tested with a fork. Stir in shrimp. Discard bay leaves. Ladle soup into bowls; garnish with slivered leek, if desired.