German Hamburger Aalsuppe

Ingredients

• 500g (1.1 lb) mixed fish fillets (such as cod, salmon, or haddock), cut into chunks 500g (1.1 lb) mixed fish fillets (such as cod, salmon, or haddock), cut into chunks
• 500g (1.1 lb) mussels, cleaned and debearded 500g (1.1 lb) mussels, cleaned and debearded
• 250g (8.8 oz) shrimp, peeled and deveined 250g (8.8 oz) shrimp, peeled and deveined
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 carrots, peeled and diced 2 carrots, peeled and diced
• 2 leeks, white and light green parts only, sliced 2 leeks, white and light green parts only, sliced
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 bay leaf 1 bay leaf
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon paprika 1 teaspoon paprika
• 1 liter (4 cups) fish or vegetable broth 1 liter (4 cups) fish or vegetable broth
• 250ml (1 cup) white wine 250ml (1 cup) white wine
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 8g, 1.5g
• Carbohydrates (total, sugars): 25g, 5g
• Protein: 35g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, leeks, and garlic. Sauté until the vegetables are softened, about 5 minutes.
2. 2.
   Add the fish chunks, mussels, and shrimp to the pot. Stir gently to combine with the vegetables.
3. 3.
   Pour in the fish or vegetable broth and white wine. Add the bay leaf, dried thyme, and paprika. Season with salt and pepper to taste.
4. 4.
   Bring the soup to a boil, then reduce the heat to low. Cover the pot and simmer for 15-20 minutes, or until the fish is cooked through and the mussels have opened.
5. 5.
   Remove the bay leaf from the soup. Taste and adjust the seasoning if needed.
6. 6.
   Ladle the Hamburger Aalsuppe into bowls and garnish with fresh parsley.
7. 7.
   Serve hot and enjoy!

Treat your ingredients with care...

• Fish — Choose a combination of fish fillets that are firm and suitable for soups, such as cod, salmon, or haddock. Cut them into evenly sized chunks to ensure even cooking.
• Mussels — Before cooking, make sure to clean the mussels thoroughly by scrubbing them under cold water and removing any beards. Discard any mussels that are open or damaged.
• Shrimp — To devein the shrimp, make a shallow cut along the back and remove the dark vein. This step helps improve the texture and appearance of the shrimp in the soup.

Tips & Tricks

• For a richer flavor, you can add a splash of cream or a dollop of sour cream to each serving.
• Serve the Hamburger Aalsuppe with crusty bread or garlic bread on the side for a complete meal.
• Feel free to customize the seafood selection based on your preferences and availability.
• If you prefer a spicier soup, you can add a pinch of cayenne pepper or red pepper flakes.
• Leftovers can be stored in the refrigerator for up to 2 days. Reheat gently on the stovetop before serving.

Serving advice

Serve the Hamburger Aalsuppe in deep bowls, allowing the chunks of fish, mussels, and shrimp to be showcased. Garnish each bowl with a sprinkle of fresh parsley for a pop of color and added freshness. Accompany the soup with a side of crusty bread or garlic bread to soak up the flavorful broth.

Presentation advice

To present the Hamburger Aalsuppe beautifully, ensure that the seafood and vegetables are evenly distributed in each bowl. The vibrant colors of the fish, mussels, and shrimp should be visible through the clear broth. Serve the soup with a rustic spoon and place it on a coaster or small plate to avoid any spills.