Hamburg Fish Soup

By Lv2Cook

Ingredients

• 3 pounds flounder fillet (2 1 1/2-pounders) cleaned
• 6 cups water
• 2 teaspoons black peppercorns
• 1/4 cup chopped fresh dill
• 1 cup chopped fresh parsley
• 2 tablespoons vegetable oil
• 2 cups thinly sliced leek (about 2 medium)
• 1 1/2 cups finely chopped onion
• 2 tablespoons all-purpose flour
• 2 cups diced peeled red potatoes
• 1 cup sliced carrot
• 1 1/2 tablespoons juniper berries
• 1 teaspoon salt
• 1 teaspoon pepper
• 6 bay leaves
• 1 cup Riesling or other dry white wine
• 1/4 cup finely chopped fresh parsley
• 2 tablespoons balsamic vinegar
• 1 teaspoon coarse-grained mustard
• 1 (7-ounce) can tiny peeled shrimp drained
• Slivered leek (optional)

Details

Servings 1

Preparation

Step 1

Cut flounder into fillets, reserving bones. Remove skin from fillets, and discard. Cut fillets into 2-inch pieces, and cover and chill.

Combine fish bones, water, peppercorns, dill, and 1 cup parsley in a large Dutch oven; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Drain mixture in a sieve over a bowl, reserving stock. Discard solids.

Heat oil in pan over medium heat. Add sliced leek and onion; sauté 10 minutes or until tender. Sprinkle flour over leek mixture; cook 1 minute, stirring constantly. Gradually add reserved stock, stirring until well- blended. Add potatoes and next 5 ingredients (potatoes through bay leaves); cook 25 minutes or until vegetables are tender.

Add fish, wine, 1/4 cup parsley, vinegar, and mustard; cook over low heat 5 minutes or until fish flakes easily when tested with a fork. Discard bay leaves. Ladle soup into bowls; top with shrimp, and garnish with slivered leek, if desired.

Serving Size: 1 cup soup and about 1 tablespoon shrimp