Eel and pike soup
15 servings
60 minutes
Eel and pike soup is a refined dish of Estonian cuisine that combines the tenderness of river fish with aromatic herbs and spices. Traditionally, soup was considered a fisherman's food, but in this rendition, it gains an exquisite flavor through the addition of fennel, anise vodka, and parsnip cream. The broth is deep and rich due to the slow simmering of eel and pike with root vegetables. The parsnip cream adds softness to the dish, while quail eggs and pieces of boiled carrot provide textural contrast. This dish is perfect for cozy family lunches or festive dinners, highlighting the richness of Estonian flavors.
1
Broth: prepare fish broth from eel and pike, carrots, leek, parsnip, fennel bulb, and bay leaf. Add salt to taste. Simmer the broth for 40 minutes on low heat. Ten minutes before it's done, add dill, fennel greens, and anise vodka. Cool and strain.
- Pike: 1 kg
- Eel: 1 kg
- Carrot: 2 pieces
- Leek (white part): 1 piece
- Parsnip root: 5 piece
- Fennel stalk: 0.3 piece
- Bay leaf: 2 pieces
- Salt: to taste
- Dill: 1 bunch
- Fennel fronds: 1 stem
- Anise vodka: 30 ml
2
Cream: separately boil 4-5 parsnip roots until cooked. Blend with cream and butter. Season to taste.
- Parsnip root: 5 piece
- Heavy (double) cream: 50 g
- Butter: 20 g
- Salt: to taste
3
Boil pike and eel for the fish soup, cutting them into portions beforehand and setting aside. Boil quail eggs for 2 minutes after the water boils, peel them, and cut in half. Take boiled carrots from the broth and chop them. Arrange all the prepared ingredients nicely on a plate and pour hot broth over them.
- Pike: 1 kg
- Eel: 1 kg
- Quail egg: 15 pieces
- Carrot: 2 pieces
