Hamburger Aalsuppe

Hamburger Aalsuppe (Hamburg Eel Soup)

A classic German fish soup from Hamburg, featuring tender eel in a sweet-sour broth with vegetables and dried fruits. Hearty and comforting, it's a staple of the local table.

Prep

20 min

Cook

45 min

Total

65 min

Serves

4

Difficulty

Medium

Recipe ingredients

• •600 g (1 lb 5 oz) fresh eel, cleaned and cut into 4-5 cm pieces, Alternatively use smoked eel; reduce cooking time to 15 minutes.
• •1 litre (4¼ cups) fish stock, Or water with fish trimmings.
• •2 medium carrots, peeled and cubed
• •1 large leek, sliced
• •200 g (7 oz) celery root (celeriac), peeled and cubed
• •1 small parsley root, peeled and cubed, Or substitute with extra celery root.
• •1 medium onion, chopped
• •2 whole bay leaves
• •4 whole black peppercorns
• •1 tsp dried thyme
• •100 g (3½ oz) dried prunes, pitted
• •100 g (3½ oz) dried apple slices, Or 1 fresh apple, peeled and cubed.
• •2 tbsp white vinegar
• •1 tbsp sugar
• •1 tsp salt, Adjust to taste.
• •2 tbsp butter or oil
• •1 tbsp all-purpose flour, Optional, for thickening.
• •2 tbsp fresh dill or parsley, chopped, For garnish.

Steps

1. 1 In a large pot, melt the butter over medium heat. Add the onion, carrots, leek, celery root, and parsley root. Sauté for 5-7 minutes until the vegetables begin to soften.
2. 2 Add the fish stock, bay leaves, peppercorns, and thyme. Bring to a boil, then reduce heat and simmer for 15 minutes to blend flavors.
3. 3 Add the eel pieces to the pot. Return to a gentle simmer and cook for 10-15 minutes, until the eel is opaque and flakes easily with a fork. The internal temperature should reach at least 63°C (145°F). Do not overcook or the eel will become tough.
4. 4 Once the eel is cooked, remove it from the pot with a slotted spoon and set aside, keeping warm. Discard the bay leaves and peppercorns if desired.
5. 5 Add the prunes and dried apples to the broth. Simmer for another 10 minutes, until the fruits are plump and tender.
6. 6 Stir in the vinegar and sugar. Taste and adjust with salt and a bit more sugar or vinegar to achieve a balanced sweet-sour flavor.
7. 7 If a thicker soup is desired, mix the flour with a little cold water to make a slurry, then stir into the simmering broth. Cook for 2-3 minutes until slightly thickened.
8. 8 Return the eel to the pot and heat through for 2 minutes. Serve hot, garnished with fresh dill or parsley. Warn diners about the eel bones.