It has been exceptionally wintery in Germany over the past few weeks. With the chill in the air, I recently decided to have a cozy lunch in Breidenbacher Hof’s Brasserie “1806”. On the hunt for a dish that would warm me up, I asked our chef for a recommendation. The answer surprised me, “You have to try the Fish Soup! It is hot and delicious, but not heavy. The perfect balance!” Initially I was skeptical, but having never been disappointed by a meal at Brasserie “1806”, I agreed.
The fish soup ended up being wonderful. The aroma was beautiful and it had a full flavor without weighing me down. And, as is the case with all of my favorite dishes, I was able to secure the recipe to share with you!
Fish soup – 4 portions
1 Fennel Bulb
4 Green Onions
8 Bok Choy leaves
Optional: Additional fresh herbs, such as basil or parsley.
Begin by dicing the potatoes, fennel, green onions and tomatoes. The slice the bok choy into thin strips.
Next, create a stock by combining the water, salt and saffron in a soup pot. Bring to a boil and then add the potatoes and fennel, cooking until for tender. Then lower to a simmer. The saffron will impart a beautiful color on the potatoes.
In a pan, heat olive oil. Add the mussels and cook for about 30 seconds. Add a few strands of saffron and continue cooking for another 30 seconds.
Deglaze the pan with the stock that you previously prepared. (The aroma is amazing!)
Add the bok choy and spring onions and continue cooking until the mussels begin to open.
While waiting for the mussels to open, sauté the different fish filets in a separate pan until golden.
In the final step, add the tomato to the soup. Now is also the time to add the optional herbs (I’d advise you to do soJ).
Pour the soup in a platter and arrange the fish filets as in the picture.
If you ask me, the fish soup looks and tastes fantastic! Your guests will love it! To complete the meal, serve with a slice of fresh bread and aioli.