in Germany, Soup Recipes

Fish soup with crab

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Ingredients for 4 servings:

  • 350 g fish fillet(s) (blackbutt)
  • 1 lemon(s)
  • 1 onion(s)
  • 2 tbsp butter
  • 2 stalk(s) leeks
  • 200 g carrot(s)
  • 375 ml wine, white, dry
  • 100 g crab
  • Salt
  • pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

rich fish soup from northern Germany

Cut the fish fillet into cubes, season with salt, and drizzle with lemon juice. Cover and refrigerate. Peel and finely chop the onions and gently sauté in a saucepan with melted butter. Wash and trim the leeks and carrots, finely slice the leeks and carrots, and add them to the onions. Sauté briefly. Then deglaze with the wine and add 125ml of water per serving. Season with salt and pepper. Simmer the stock over low heat for 20 minutes. Then add the fish cubes and simmer for 10 minutes over low heat. Serve hot. If you prefer something a little more substantial, you can heat a spoonful of cream into the stock per serving just before serving.

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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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