Hiddensee Fish Soup

Specialties from Mecklenburg-Western Pomerania

Clean and fillet the fish, cut the fillets into bite-sized pieces. Put the fish carcasses (bones) in a saucepan with water and white wine and season with salt. Then add the onion cut into large cubes, the bay leaves and pimento seeds. Lightly simmer everything for half an hour.

Later, strain through a fine dish and let the fish stock boil again. Cut carrot, celery and leek into leaves and add to the clear soup. Lightly simmer for about 5 minutes. Add the fish pieces and make light for 6-8 min., season with salt and pepper. Finally, before serving, add chopped parsley and enough dill to the soup.

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