Bremerhaven Fish Soup

Name: Bremerhaven Fish Soup
Yield: for 4 servings
Ingredients: salt water fish filets: 750 g; mussel meat: 100 g; crab meat: 50 g; vegetable stock: 1,5 l; onion: 1; soup vegetables: 1 Bunch; clove of garlic: 1; olive oil: 3 tbsp.; egg yolks: 2; cream: 1/4 cup; parsley: some; Dill: some; Curcuma: 1 pinch; Cayenne pepper: 1 pinch

Category: Starter / Tapas

Preparation:

Clean and crush the garlic clove. Clean the remaining vegetables and cut into thin strips.
Place a pan on the hob and heat on level 9. Add and sweat the olive oil and crushed garlic. Douse with the vegetable stock and add the spices. Allow to simmer for a few minutes.
In the meantime, cut the cleaned fish filets into pieces and add to the broth along with the seafood. Allow to simmer over low heat for about 5 minutes until done.
Mix the cream and egg yolk in a bowl. Blend with the soup (do not boil again!). Finally season to taste again, sprinkle with parsley and dill, and serve.

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Ingredients (for 4 servings):

750 g salt water fish filets (such as redfish, pollock or ling filets)

100 g mussel meat

50 g crab meat

1 ½ l vegetable stock

1 onion

1 bunch soup vegetables

1 clove of garlic

3 tbsp. olive oil

2 egg yolks

¼ cup cream

½ bunch each parsley

and dill, chopped

1 pinch curcuma

1 pinch cayenne pepper

Appliance: Hob

Nutritional information

Carbohydrates 29 g

Protein 42 g

Fat 219 g

Calories / bread units

Recipe 2307 kcal

Portion 577 kcal

Portion 0.7 BU