Fischsuppen

Fischsuppen are soups in German-speaking cuisines that are based on fish or fish stock. They can be clear broths or milk- or cream-based and are typically served hot, often with bread or croutons.

The foundation is a fish stock made from bones and heads simmered with aromatics such as onions, leeks, celery, carrots, bay leaf, and pepper. The main protein can be chunks of firm white fish such as cod, haddock, or pollock, or mixed seafood. Vegetables like potatoes, tomatoes, or fennel frequently appear, along with herbs such as dill, parsley, or thyme. Liquid components may include water, wine, or stock, and some recipes finish the soup with a splash of cream or sour cream for body.

Variations exist by region and season. Some preparations favor a clear broth, while others use a creamy base. Tomato-based or wine-enhanced versions are also found. Depending on the recipe, additional ingredients such as potatoes, mussels, or shellfish may be included, and finishing touches can involve butter or a light roux to adjust texture.

Preparation typically involves making or warming the stock, straining it, adding fish and vegetables, and cooking until the fish is just opaque. The seasoning is adjusted to taste, and the soup is finished with any dairy or fats as desired. It is commonly served with rustic bread, crackers, or fried onions.

Nutritionally, Fischsuppen provide protein and minerals, with fat content varying by the use of cream or butter. They are considered a traditional, regional comfort dish and appear frequently in home cooking as well as in regional restaurants.