Fish Soup with Eel, Dried Fruit and Dumplings
Ingredients
- Ingredients
- 1 Ham bone (or 500 grams streaky, smoked bacon)
- 80 grams Dried plum
- 80 grams Dried pear
- 150 grams Asparagus
- 2 carrots
- 1 Parsnip
- 1 stalk Leeks
- 350 grams
- 4 Tbsps White vinegar
- 100 grams Pastry flour
- 2 eggs
- salt
- freshly ground peppers
- Nutmeg
- 100 grams green Peas (frozen)
- 2 Tbsps chopped parsley
Preparation steps
Simmer ham bone or bacon covered with about 1.5 litres (approximately 6 1/4 cups) of water for about 2 hours. Soak dried fruit with about 250 ml (approximately 1 cup) of boiling water and let soak for about 1 hour. Peel asparagus and cut into small pieces. Peel carrots and parsley root and dice.
Rinse and trim leeks and cut the white and light green portions into slices. Cut eel into pieces about 5 cm (approximately 1 3/4 inch). Boil 3 tablespoons of vinegar with 250 ml (approximately 1 cup) of water and pour it over the eel, let stand for about 30 minutes. For the dumplings, combine flour with eggs, salt, pepper and nutmeg and shape with 2 small spoons into dumplings. Strain broth through a sieve into a saucepan, boil and simmer for about 5 minutes, then add peas and asparagus and cook for another 5 minutes with dried fruit including soaking water and the root vegetables. Place dumplings into simmering broth and let stand for about 8 minutes. Season to taste with salt, pepper and a little vinegar. Ladle into bowls, top with eel pieces and serve sprinkled with parsley.
