in Soup Recipes

Fish soup with crab butter

updated

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Ingredients for 2 servings:

  • 200 g soup vegetables
  • 20 g butter
  • 15 g butter (crab butter)
  • ½ liter chicken broth
  • 300 g fish (skinned sea eel)
  • 2 tbsp white wine vinegar
  • 1 bunch of dill
  • 3 garlic cloves
  • salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash and trim the soup vegetables. Dice the celery, quarter the carrots lengthwise, and cut them into equal-sized pieces along with the leek and parsley root. Melt the butter and crab butter in a saucepan over low heat. Add the vegetables, sauté, and deglaze with the stock. Cover and cook for 5 minutes. Rinse the fish with cold water, wash, pat dry, and cut into bite-sized pieces. Drizzle the fish pieces with the white wine vinegar. Finely chop the dill. Peel the garlic cloves and press them into the stock. Pat the fish pieces dry and season with salt. Add the fish to the stock, let it simmer for 3 minutes, and season with salt, pepper, and dill.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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