Bremerhaven fish soup
750 g sea fish fillet (e.g. redfish fillet, saithe fillet, ling fish fillet)
100 g mussel meat
50 g crab meat
For the soup:
1 ½ l vegetable broth
1 bunch of greens
1 clove of garlic
3 tablespoons olive oil
2 egg yolks
¼ cup cream
½ bunch each of parsley and dill, chopped
1 pinch of turmeric
1 pinch cayenne pepper
Clean and crush the garlic clove.
Clean and finely slice the remaining vegetables and sauté in the olive oil and crushed garlic. Fill up with the vegetable broth, add spices.
In the meantime, cut the cleaned fillets into pieces, add them to the broth with the seafood and simmer over low heat for about 5 minutes.
Mix the cream with the egg yolk and thicken the soup with it (do not let it boil anymore!). Season if necessary, sprinkle with parsley and dill and serve.