Name: Smoked Eel Soup with Hominy (G’schmokte-Ohlesupp mit Hahmini)
Yield: 8 to 10 servings
Cuisine: German
Ingredients: 4 cups (760 g) cooked large hominy; 1 cup (175 g) cooked wild rice; 4 fresh bay leaves, bruised; 3 tablespoons (45 ml) walnut oil; 2½ cups (250 g) chopped leek; 1 tablespoon sea salt; 2 tablespoons (30 ml) Garlic Vinegar; minced fresh parsley; 3 large cloves garlic, crushed; 20 juniper berries; 1½ pounds (600 g) whole smoked eel; 1 large carrot, cut in half lengthwise; 2 large smelts (6 ounces/185 g) or any similar small fish

Preparation info

8 to 10
servings

Difficulty
Easy

Appears in

Pennsylvania Dutch Country Cooking

By William Woys Weaver

Published 1993

About

This is a Pennsylvania Dutch version of a much less elaborate native American smoked eel and hominy porridge. The Lenni-Lenape who inhabited the Delaware River valley were particularly fond of stewed smoked eel during the winter. It is often mentioned in diaries of Moravian missionaries. Eel dishes are still popular in York County and the other Dutch counties along the western shores of the Susquehanna.