German cuisine · Fish & Seafood

Hamburg-Style Fish Soup

Hearty soup of fish stock, root vegetables and cream, finished with cubes of white fish and dill.

Ingredients · for 4 servings

• 600 g firm white fish fillet (e.g. hake)
• 1.2 l strong fish stock
• 3 carrots
• 1/2 celeriac
• 1 leek
• 2 onions
• 200 g cream
• 150 ml dry white wine
• 1/2 bunch dill
• 40 g butter
• 1 tbsp flour
• Salt, pepper

Instructions

1. Peel the carrots and celeriac and cut into 5 mm cubes, cut the leek into fine rings, and dice the onions finely.
2. Melt the butter in a large pot and sweat the onions, carrots and celeriac over medium heat for 6–8 min. until glossy but not colored.
3. Dust with the flour, cook for 1 min., deglaze with the white wine and stir smooth, then gradually pour in the fish stock.
4. Let the soup simmer uncovered for 20 min., adding the leek after 15 min., until the vegetables are soft but still hold their shape.
5. Cut the fish fillet into 3 cm cubes, add to the now only gently simmering soup and poach for 5–6 min. without stirring.
6. Stir in the cream, season with salt and pepper, sprinkle with chopped dill and serve with dark bread.