This hearty fish soup came from a street fair in Hamburg. The juniper berries give it an herbal sweetness that is distinctively German. The shrimp are the tiny North Sea variety that are available here in cans.
2 (1 1/2-pound) whole flounder, cleaned
6 cups water
2 teaspoons black peppercorns
1/4 cup chopped fresh dill
1 cup chopped fresh parsley
2 tablespoons vegetable oil
2 cups thinly sliced leek (2 medium)
1 1/2 cups finely chopped onion
2 tablespoons all-purpose flour
2 cups diced peeled red potatoes
1 cup sliced carrot
1 1/2 tablespoons juniper berries
1 teaspoon salt
1 teaspoon pepper
6 bay leaves
1 cup Riesling or other dry white wine
1/4 cup finely chopped fresh parsley
2 tablespoons balsamic vinegar
1 teaspoon coarse-grained mustard
1 (7-ounce) can tiny peeled shrimp, drained
Slivered leek (optional)
How to Make It
Cut flounder into fillets, reserving bones. Remove skin from fillets, and discard. Cut fillets into 2-inch pieces, and cover and chill.
Combine fish bones, water, peppercorns, dill, and 1 cup parsley in a large Dutch oven; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Drain mixture in a sieve over a bowl, reserving stock. Discard solids.
Heat oil in pan over medium heat. Add sliced leek and onion; sauté 10 minutes or until tender. Sprinkle flour over leek mixture; cook 1 minute, stirring constantly. Gradually add reserved stock, stirring until well-blended. Add potatoes and next 5 ingredients (potatoes through bay leaves); cook 25 minutes or until vegetables are tender. Add fish, wine, 1/4 cup parsley, vinegar, and mustard; cook over low heat 5 minutes or until fish flakes easily when tested with a fork. Discard bay leaves. Ladle soup into bowls; top with shrimp,and garnish with slivered leek, if desired.
Note: Juniper berries can be found in the spice section of most supermarkets. Your fish monger will be happy to fillet the flounder for you.