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.
Servings: 5 servings
- 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
- 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
- Slivered leek optional
- 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. You should have 3 cups. If not, add additional water or broth.
- 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 or 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.