Hamburg Fish Soup

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.

Yield: 11 servings (serving size: 1 cup soup and about 1 tablespoon shrimp)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 114
  • Calories from fat: 26%
  • Fat: 4.3g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 2g
  • Protein: 6.3g
  • Carbohydrate: 12.4g
  • Fiber: 1.6g
  • Cholesterol: 22mg
  • Iron: 1.3mg
  • Sodium: 274mg
  • Calcium: 35mg

Ingredients

  • 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)

Preparation

  1. Cut flounder into fillets, reserving bones. Remove skin from fillets, and discard. Cut fillets into 2-inch pieces, and cover and chill.
  2. 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.
  3. 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.
  4. 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.
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