📝 About This Recipe
Inspired by the breezy harbors of Northern Germany, this hearty Fischsuppe is a celebration of the ocean's bounty and rustic maritime traditions. It features a delicate, aromatic broth infused with leeks, fennel, and a hint of Riesling, providing the perfect backdrop for tender chunks of white fish and succulent shrimp. This soul-warming stew perfectly balances the elegance of a refined seafood dish with the comforting, robust character of traditional German 'Eintopf' cooking.
🥗 Ingredients
The Aromatic Base
- 2 tablespoons Butter (unsalted)
- 1 large Leek (white and light green parts only, cleaned and sliced into rounds)
- 1/2 piece Fennel Bulb (finely diced, fronds reserved for garnish)
- 2 medium Carrots (peeled and diced into small cubes)
- 100 grams Celery Root (Celeriac) (peeled and finely diced)
- 2 cloves Garlic (minced)
The Broth & Seasoning
- 150 ml Dry German Riesling (or any dry white wine)
- 1.2 liters Fish Stock (high quality, store-bought or homemade)
- 2 pieces Bay Leaves
- 3 pieces Whole Allspice Berries (slightly crushed)
- 1 tablespoon Tomato Paste
- 100 ml Heavy Cream (optional, for a richer finish)
- to taste Sea Salt and White Pepper
Seafood & Finishing
- 400 grams Cod or Haddock Fillet (cut into 3cm chunks)
- 200 grams Salmon Fillet (skinless, cut into 3cm chunks)
- 150 grams North Sea Shrimp (cooked and peeled (Nordseekrabben))
- 1/2 bunch Fresh Dill (finely chopped)
- 1 tablespoon Lemon Juice (freshly squeezed)
👨🍳 Instructions
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1
Begin by preparing all your vegetables. Ensure the leeks are thoroughly washed to remove any grit, and dice the carrots and celeriac into uniform small cubes (brunoise) for even cooking.
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2
In a large, heavy-bottomed pot or Dutch oven, melt the butter over medium heat until it begins to foam.
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3
Add the sliced leeks, diced fennel, carrots, and celeriac to the pot. Sauté for about 6-8 minutes, stirring occasionally, until the vegetables are softened but not browned.
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4
Stir in the minced garlic and tomato paste. Cook for another 2 minutes, allowing the tomato paste to darken slightly and lose its raw metallic edge.
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5
Deglaze the pot with the Riesling, using a wooden spoon to scrape up any flavorful bits stuck to the bottom. Let the wine simmer for 2-3 minutes until reduced by half.
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6
Pour in the fish stock. Add the bay leaves and crushed allspice berries. Bring the liquid to a gentle boil, then reduce the heat to low.
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7
Cover the pot and let the broth simmer gently for 15 minutes to allow the flavors of the vegetables and aromatics to meld together.
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8
While the broth simmers, pat the fish chunks dry with paper towels and season them lightly with salt.
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9
Once the broth has simmered, remove the bay leaves and allspice berries. If using heavy cream, stir it in now and bring back to a very faint simmer.
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10
Carefully slide the cod and salmon chunks into the hot liquid. Do not stir vigorously; simply press them down so they are submerged.
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11
Poach the fish for 4-5 minutes. The fish is done when it is opaque and flakes easily with a fork. Avoid boiling, as this will toughen the fish.
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12
In the final minute of cooking, add the North Sea shrimp just to warm them through.
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13
Turn off the heat. Stir in the fresh lemon juice and half of the chopped dill. Taste and adjust seasoning with salt and white pepper.
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14
Ladle the soup into warm bowls, ensuring everyone gets a generous portion of fish and vegetables. Garnish with the remaining dill and reserved fennel fronds.
💡 Chef's Tips
Use the freshest fish possible; a mix of firm white fish and fatty fish like salmon provides the best texture and flavor. Avoid overcooking the fish—it should be just opaque and tender, as it will continue to cook slightly in the hot broth. If you can't find North Sea shrimp (Krabben), small bay scallops or cooked salad shrimp are excellent substitutes. For a clearer broth, skip the cream and the tomato paste, focusing on the quality of the fish stock. Always use white pepper in light-colored soups to maintain a clean aesthetic while providing a subtle, earthy heat.
🍽️ Serving Suggestions
Serve with thick slices of buttered German rye bread or a crusty sourdough baguette. Pair with a chilled glass of the same dry Riesling used in the recipe. A side of 'Meerrettich' (prepared horseradish) can be offered for those who like a spicy kick. Follow the soup with a light green salad tossed in a simple lemon vinaigrette. For a truly authentic touch, serve a small dollop of sour cream on top of each bowl.