Ingredients with Measurements:
- 1 lb. smoked eel, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tomatoes, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 potatoes, peeled and diced
- 4 cups fish stock
- 1 bay leaf
- 1 tsp. dried thyme
- Salt and pepper, to taste
- 2 tbsp. olive oil
Special equipment needed:
- Large pot
- Wooden spoon
- Immersion blender (optional)
Step-by-step instructions:
1. Heat olive oil in a large pot over medium heat. Add onions and garlic, and sauté until onions are translucent.
2. Add diced tomatoes, red and green bell peppers, and potatoes to the pot. Stir to combine.
3. Pour in fish stock and add bay leaf and dried thyme. Bring to a boil, then reduce heat to low and simmer for 30 minutes.
4. Add sliced smoked eel to the pot and simmer for an additional 10 minutes.
5. Remove bay leaf from the pot. Using an immersion blender, blend the soup until smooth. Alternatively, transfer the soup to a blender and blend until smooth.
6. Season with salt and pepper to taste.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
Medium heat for sautéing, boiling, and simmering
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Fat: 18g
Carbohydrates: 25g
Protein: 22g
Substitutions for ingredients:
- Smoked eel can be substituted with smoked salmon or smoked trout.
- Fish stock can be substituted with vegetable stock or chicken stock.
- Red and green bell peppers can be substituted with any color bell peppers.
Variations:
- Add chopped carrots and celery for additional vegetables.
- Use fresh herbs such as parsley or cilantro for added flavor.
- Add a splash of white wine for a more complex flavor.
Tips and tricks:
- If using a blender to blend the soup, allow the soup to cool slightly before blending to avoid burns from hot liquid.
- For a thicker soup, add more potatoes or blend for a longer period of time.
- Serve with crusty bread for dipping.
Storage instructions:
Allow soup to cool completely before storing in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat soup in a pot over medium heat until heated through.
Presentation ideas:
Serve in individual bowls with a sprig of fresh herbs on top.
Garnishes:
- Croutons
- Chopped fresh herbs
- Sour cream
Pairings:
- Crusty bread
- White wine
Suggested side dishes:
- Green salad
- Roasted vegetables
Troubleshooting advice:
- If the soup is too thin, add more potatoes or blend for a longer period of time.
- If the soup is too thick, add more fish stock or water.
Food safety advice:
- Ensure the smoked eel is fully cooked before adding it to the soup.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Aalsuppe mit Tomaten und Paprika is a traditional German soup made with smoked eel, potatoes, and vegetables. It is a hearty and flavorful soup that is perfect for cold weather.
Flavor profiles:
Savory, smoky, and slightly sweet from the vegetables.
Serving suggestions:
Serve hot with crusty bread and a green salad on the side.
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Region: German