Fish Soup Hamburg Style with Eel, Dried Fruit and Dumplings
A fish soup in the style of Hamburg featuring eel, dried fruit and dumplings is a recipe with fresh ingredients from the broth category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 pork bone (or 500 g fully cut, smoked bacon)
- 80 g dried plums
- 80 g dried pears
- 150 g asparagus
- 2 carrots
- 1 parsley root
- 1 stalk leek
- 350 g fresh eel (ready to cook, skin removed)
- 4 tbsp white wine vinegar
- 100 g flour
- 2 Eggs
- Salt
- pepper (ground)
- nutmeg
- 100 g green peas (frozen)
- 2 tbsp chopped parsley
Instructions
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1.
Simmer the pork bones or bacon with about 1.5 l of water covered for approximately 2 hours. Pour about 250 ml boiling water over the dried fruit and let it soak for about an hour. Peel and chop the asparagus into small pieces. Peel and dice the carrots and parsley root.
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2.
Wash, trim, and slice the white and light green parts of the leek. Cut the eel into roughly 5 cm pieces. Boil 3 tbsp vinegar with about 250 ml water and pour over the eel; let it steep for about 30 minutes. For the dumplings mix flour with eggs, salt, pepper and nutmeg, then shape small dumplings with two teaspoons. Strain the broth through a sieve into a pot, add the dried fruit with soaking liquid and root vegetables, bring to a boil and simmer for about 5 minutes, then add peas and asparagus and cook for another 5 minutes. Add the dumplings to the simmering broth and let them cook for about 8 minutes. Season with salt, pepper and a splash of vinegar. Serve on plates with eel pieces and sprinkle parsley.
