Büsum-Style Fish Soup
Appetizers, Soups & Stews
(4 1/4 cup)
large waxy potatoes
i.e. Yukon Gold
mixed fish fillets
i.e. salmon, pollack, halibut, tilapia
small pre-cooked shrimps
medium sized onions
salt and pepper to taste
Spices fort he broth
coarse Kosher salt
bunch fresh dill or 1-2 tsp. dried dill
Peel the onions and potatoes and cut them into small cubes.
To a medium sized pot add the vegetable broth, the potato, and onion cubes.
Add the spices, cover with a lid and simmer for about 10 min, or until cooked but still firm to the bite.
Rinse the fish fillets under cold running water and pat them dry with a paper towel.
Drizzle the fish fillets with 2 tbsp. of lemon juice and salt and pepper them on both sides.
Then cut the fillets into bite-sized pieces.
Drizzle the shrimp_ with 1 tbsp. of lemon and salt and pepper them.
Clean the mushrooms and slice them.
Add the fish, carrots, and the mushrooms to the pot.
Reduce the heat to low and cover the pot and let sit for about 10 min.
Mix the sour cream and the heavy cream with 1 tbsp. of lemon juice.
Add the shrimp, the sour cream and the heavy cream.
Chop the dill finely but save some sprigs to garnish before serving.
Sprinkle the chopped dill into the soup and mix well.
Taste and adjust the seasoning if necessary.
Recipe Copyright: www.allastesgerman.com