in Germany, Soup Recipes

Störtebeker fish soup

updated

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Ingredients for 4 servings:

  • 1 kg mussels
  • 125 ml white wine
  • 375 g redfish fillet(s)
  • 250 g fish fillet(s) (plaice)
  • 375 g fish fillet(s) (cod)
  • 2 lemons
  • 1 bunch of soup vegetables
  • 2 onions
  • 2 garlic cloves
  • 4 tbsp oil
  • 1 liter vegetable broth
  • 1 tsp paprika powder, hot
  • 1 tsp curry powder
  • 2 tbsp tomato paste
  • 125 g crab meat
  • salt and pepper

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Cook the mussels with wine and salt in a covered pan for 10 minutes. Remove the mussel meat from the shells. Wash the fish, cut into pieces, and drizzle with lemon. Sauté the vegetables, diced onion, and garlic in oil. Pour the mussel liquid through a cheesecloth, stir in the broth, curry, paprika, and tomato paste. Cook for 10 minutes. Add the fish and let it simmer for 15 minutes. Heat the mussels and crab for 2 minutes. Season with pepper, salt, and lemon. Serve with baguette bread.

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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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