Lister fischsuppe

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This is my interpretation of Linder fischsuppe as served in GOSCH Sylt in Hamburg central station. No quantities are given but it needs to be light with plenty of liquid. You want slightly more fish than vegetables swimming in plenty of clear broth.

Ingredients

fish

a selection of at least one white fish and at least one shellfish, but ideally plenty of variety, e.g.

white fish - cod, whiting, scraps left over from sea bass, turbot or whatever

shellfish - mussels, cooked and out of shell, cockles or clams, cooked and out of shells, hollandse garnalen, or tiny grey shrimp.

vegetables

carrots, celery and spring onion, a green herb such as parsley or selderij, plus a variety of other vegetables, though I'd avoid potatoes e.g.

carrots, celery, celeriac or selderij, spring onion

red peppers, cut into smallish strips

sugar snap peas or mangetout, coarsely chopped into pieces

tiny cauliflower florets

the rest

fish stock - I used a 200ml jar and provided more liquid with water

clove garlic

bay leaf

pinch chilli flakes, or to taste

olive oil and butter

salt and pepper

Method

1. Dice the carrots and celery into small pieces. Cut the spring onions into rings. Cook in a little olive oil and butter for a few minutes, then add a crushed clove of garlic and the other vegetables and cook another few minutes.
2. Deglaze with water and add the fish stock. Add the herbs, chilli flakes and season with salt and pepper. Bring to a simmer
3. Cut the white fish into bite size chunks. Add the white fish and shell fish and gently simmer or 5 minutes or so. Check seasoning and serve

Clear fish soup