Ingredients with Measurements:
- 1 pound of smoked eel, cut into bite-sized pieces
- 1 pound of white fish fillets, cut into bite-sized pieces
- 1 onion, chopped
- 2 cloves of garlic, minced
- 2 tablespoons of butter
- 2 tablespoons of flour
- 6 cups of fish stock
- 1 cup of heavy cream
- 1 bay leaf
- 1 teaspoon of dried thyme
- Salt and pepper to taste
- 2 tablespoons of chopped fresh parsley
Special equipment needed:
- Large pot
- Wooden spoon
- Ladle
Step-by-step instructions:
1. In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic and sauté until the onion is translucent.
2. Add the flour to the pot and stir until the mixture is smooth.
3. Gradually add the fish stock to the pot, stirring constantly to prevent lumps from forming.
4. Add the bay leaf and dried thyme to the pot and bring the mixture to a boil.
5. Reduce the heat to low and add the smoked eel and white fish fillets to the pot. Simmer for 10-15 minutes or until the fish is cooked through.
6. Remove the bay leaf from the pot and stir in the heavy cream. Season with salt and pepper to taste.
7. Ladle the soup into bowls and garnish with chopped fresh parsley.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for sautéing and boiling, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat per serving: 20g
Carbohydrates per serving: 10g
Protein per serving: 30g
Substitutions for ingredients:
- Smoked eel can be substituted with smoked salmon or trout.
- White fish fillets can be substituted with cod, haddock, or halibut.
- Fish stock can be substituted with chicken or vegetable stock.
Variations:
- Add diced potatoes or carrots to the soup for extra texture and flavor.
- Substitute the heavy cream with coconut milk for a dairy-free option.
- Add a splash of white wine to the soup for extra depth of flavor.
Tips and tricks:
- Be sure to remove the bay leaf before serving the soup.
- Use a wooden spoon to stir the soup to prevent the fish from breaking apart.
- Serve the soup with crusty bread for dipping.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in individual bowls with a sprig of fresh parsley on top.
Garnishes:
Chopped fresh parsley
Pairings:
Crusty bread, white wine
Suggested side dishes:
Green salad, roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more fish stock or water to thin it out.
- If the soup is too thin, add more flour to thicken it.
Food safety advice:
- Be sure to cook the fish thoroughly to prevent foodborne illness.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Fisch-Hamburger Aalsuppe is a traditional German fish soup that originated in Hamburg. It is typically made with smoked eel and white fish fillets in a creamy broth.
Flavor profiles:
Savory, smoky, creamy
Serving suggestions:
Serve the soup as a main course for lunch or dinner.
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Region: German