Mecklenburger Aalsuppe (Eel Soup from Northern Germany)

When I was little, my family used to go on our Summer holidays onboard our Boat 'de Lilebiler' on the Lakes in and around Schwerin Mecklenburg in Northern Germany. 

I will always remember my Dad trying to catch the elusive Eel. Going fishing all night with all manner of bait and always coming back without a single catch. 

Eel is a sought after Speciality all over Northern Germany. Mostly found smoked, famously in Hamburg's Fish market / Nightlife Centre -Landungsbrucken.

Maybe because it was such an elusive fish that Papa Steinhagen never caught, or maybe despite of it, Eel became one of, if not the most favourite fish on our dinner table. Though not very often as it is considered a treat.

If you have only ever had Jellied Eels, (the British way) then I very much understand how you might think... 'How can you eat that! Eugh!' I would feel the same way. Jellied Eels are a sacrilege to this delicacy.

For me the best way to cook fresh Eel is 'Blue'. Simply simmer the fish whole or cut into pieces in a well seasoned Court Bouillon lazed with Lemon Juice or Vinegar to add the acidity which will turn the skin 'blue'. Serve with Boiled Potatoes and Butter Sauce and a dollop of tangy Horseradish Cream. I did this recipe on the ITV Program 'There's no Taste Like Home' using Rainbow Trout. Here is a link for this recipe from the program: http://www.itv.com/food/recipes/trout-blue-salted-potatoes-and-cucumber-salad

Today I will share another way of cooking Eel in a delicious Soup based on a similar principle.

Ingredients:

1 large Eel, cleaned and cut into 1 inch pieces

2 Spring Onions sliced

1 Potato, diced

1 Carrot, diced

1 handful Peas

1 rib of Celery

1 stalk of Leek

1 handful fresh Parsley

a couple of sprigs of Dill

1 Lemon, juiced

2 Bayleaves 

1 glass dry White Wine

500ml Chicken Stock

Bring the Chicken stock to a simmer and add the vegetables and Bayleaves. Cook for about 10-15 minutes until they are soft. Pour in the Wine and Lemon juice and season with Parsley and Dill, Salt and White pepper to taste. then add the Eel pieces and bring back to simmering point. Turn the heat down and leave to cook gently for about 10 more minutes.

Cooking the fish on the bone like this will involve a little bit fiddly work at the table, but I prefer to eat it like this. Of course another way to do it would be to cook the fish in the seasoned broth first, then remove and cook the vegetables in this broth while filleting the Eel and the adding just the fine meat to the finished Soup at the end. 

Sprinkle with more Parsley to serve.

I have to make a little confession... I started eating my soup, but then thought, 'sod the soup' and went to fish out all the pieces of Eel from the pot and just ate those! 

Then I went back to the fishmonger and bought another Eel. He was most amused....