Preparation
- Cut the carrots, celeriac, onion and leek into evenly small pieces and chop the garlic and chilli. Scald the tomatoes, skin and dice them. Cut the fish into large pieces, sprinkle with the lemon juice and leave briefly.
- Heat the butter in a large pot and sweat the vegetables, onion, garlic and chilli in it. Add the tomatoes and cook briefly.
- Deglaze with the white wine and reduce a little. Pour in the fish stock and water, stir in the shellfish paste and crème fraîche, season with salt and bring everything briefly to the boil.
- Add the fish, prawns and crayfish to the soup and let them steep over a very low heat for about 15 minutes without letting it boil vigorously.
- Serve the dill and lemon quarters separately at the table, so the delicate fish flavour is not overpowered in the pot.
Drink with it
White wine · excellent match
Dry Weißburgunder (Pinot Blanc), Chablis or Muscadet
The white wine from the soup is echoed in the glass, and the acidity keeps the crème fraîche lean and lets the fish come first.
Which wine pairs with food? A simple approach to choosingSparkling wine · good match
Crémant or Sekt, brut
Fine bubbles and acidity loosen the creamy broth and suit prawns and crayfish.
Sparkling wine, Champagne, and Prosecco: what's the difference?Sour beer · good match
Dry Gose, well chilled
The mild acidity works like a squeeze of lemon, and the light saltiness of the Gose picks up the fish stock.
What is sour beer? Recognizing intentional acidityPale lager · good match
Helles lager, well chilled
Slim and with a light bitterness, it cleanses the palate between creamy broth and fish.
Pils or Helles: What's the Difference?