World Recipe: Eel Soup

21 Dic World Recipe: Eel Soup

Traditional from Hamburg and locally known as Hamburger Aalsuppe, this soup is a gem of northern German cuisine. It’s also prepared in nearby regions such as the Netherlands, Bremen, Holstein, and Mecklenburg, with small variations in seasoning. Although its name might suggest it contains only eel, this recipe surprises with its balance of sweet and savory flavors — the result of combining fish, vegetables, and dried fruits.

Ingredients

• 1 kg eel
• 1.5 liters fish or meat stock
• 1 tablespoon vinegar
• Salt and black pepper to taste
• 1 leek (white part only), sliced
• 1 carrot
• 1 celery stalk
• 1 cup cauliflower florets
• 1 cup fresh peas
• 1 cup white wine
• 410 g halved dried pears
• 2 tablespoons chopped parsley

Preparation

• Boil the eel in the stock with vinegar, salt, and pepper for about 10–15 minutes, until tender. Remove and set aside. Add the vegetables, wine, and parsley to the broth and cook until the vegetables are soft. Return the eel to the pot and add the dried pears, heating gently without boiling so the flavors blend together.
• Serve hot, sprinkled with fresh parsley. The contrast between the fruit’s sweetness and the richness of the fish makes this soup a comforting and unique dish from northern Europe.