Flensburg Fish and Seafood Soup Recipe

Serves/Makes: 6 – 8

Ingredients:

• 2 cups dry white wine
• 4 teaspoons anise liquor (like Pernod)
• Salt and pepper to taste
• Curry powder
• Cayenne pepper
• Juice of 1 lemon
• Fresh basil
• 1 bay leaf
• 1 medium onion
• 4 ounces lard
• 4 ounces monkfish (anglerfish) fillet
• 4 ounces salmon fillet
• 4 ounces eel fillet
• 4 ounces ocean perch fillet
• 8 ounces mussels
• 4 ounces cooked prawns (shrimps)
• 4 ounces carrots
• 4 ounces cucumbers
• 4 ounces green onions
• 4 ounces leek
• 4 ounces tomatoes
• 4 ounces parsley root or Hamburg parsley
• 4 ounces celery root (celeriac)

How to cook Flensburg Fish and Seafood Soup:

• Cut the fish fillets into cubes (about 1/2-inch on each side). Add salt and lemon juice and set aside.
• Chop onion finely and saute 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 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 saute 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 the Flensburg Fish and Seafood Soup in preheated bowls, garnished with prawns (shrimps).

Note:
Flensburg is an independent town in the North of the German state Schleswig-Holstein.

This recipe for Flensburg Fish and Seafood Soup serves/makes: 6 – 8

Main Ingredient: Seafood Mix 
Preparation Method: Soup/Stew
Cuisine: German