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Flensburg Style Fish Soup Recipe

Ingredients

How to make it

  • Rinse fish thoroughly and dry with paper towels. Remove skin and bones. Cut fish into cubes approx. one-half inch on each side. Add salt and lemon juice and set aside.
  • Chop onion finely and sautee in 2 ounces of lard until golden.
  • Add half the white wine and 2 cups of water. Add bay leaf and cubed fish. Salt to taste.
  • Let cook for about 5 minutes and pour through a sieve so that the stock is in a different pot.
  • Add mussels to this stock and and let cook for about 5 minutes. Remove mussels (whose shells should have opened now) with a slotted spoon and remove the mussels from their shells. Place mussels with the fish.
  • In another pan, take 2 ounces of lard and briefly sautee all vegetables.
  • Add the rest of the wine.
  • Put fish back into the fish stock and let simmer for 2-3 minutes. Remove fish with a slotted spoon and put in a pan with the vegetables. Stir carefully.
  • Pour stock through a very fine sieve and add to the pan with the fish and the vegetables.
  • Add curry powder and cayenne pepper to taste. Stir in chopped basil and the anise liquor and briefly bring to a boil.
  • Serve soup in pre-heated bowls. Garnish with prawns

Reviews & Comments 2

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    " It was good "
    notyourmomma ate it and said...
    Did not try eel, not that brave. But the rest was easy to do and quite tasty.
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  • dariana 16 years ago
    Just curious if these are your own photos? I have done food photography for years and these are really nice. Thanks for posting.
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The Cook

smurfetta Huntsville, AL

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