4 - 6
How to cook Berlin Fresh Eel Soup
- 2 pounds fresh eel, skinned and cleaned
- 1 quart light beer
- 1 pint May Wine*
- 2 slices pumpernickel**, grated
- 1/2 teaspoon thyme
- 4 tablespoons butter
- 1 bay leaf
- Sprig parsley
- Cut eel in bite-size pieces. Place in a kettle with wine, beer, pumpernickel, and herbs.
- Bring slowly to a boil, then simmer gently until fish is done (about 25 - 30 minutes).
- Remove eel to a deep soup tureen.
- Add butter to soup in kettle. Stir until steaming hot.
- Pour over eel and serve hot.
The German name for the Berlin Fresh Eel Soup is Aal Berliner
, also known as Maitrank, Maiwein, Maibowle and Waldmeisterbowle, is the name of a German beverage that uses aromatized wine as a base.
is a type of very heavy, slightly sweet rye bread, originally from Germany, traditionally made with coarsely ground rye. It is now often made with a combination of rye flour and whole rye berries.
This recipe for Berlin Fresh Eel Soup serves/makes: 4 - 6
The Berlin Fresh Eel Soup recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Eel
Preparation Method: Soup/Stew