Viking Fish Soup (recipe): Difference between revisions

Latest revision as of 07:40, 3 November 2008

Boil the fish with the water and salt, skimming the froth from the top.
Add pepper and simmer 40 minutes.
Lift the fish out of the pan and remove all bones.
Stir the milk and flour into the stock and boil until thickened.
Return the fish to the pan and adjust seasoning. Serve with warm baps. Serves 6.

@@ Line 1: / Line 1: @@
+== Ingredients ==
-Submitted by Baron Hrolf Herjolfssen, O.P.
+* 1 large [[fish]] head
-'''Ingredients'''
-* The head of a large [[fish]]
 * 1 small [[haddock]]
-* 2 teaspoons [[salt]]
+* 2 tsp [[salt]]
-* [[pepper]] 2 tablespoons [[flour]]
+* [[pepper]] to taste
-* cup of [[milk]]
+* 1c. milk mixed with 2Tbsp [[flour]]
-* 1 litre of cold water
+* 1l water
-'''Method'''
+== Method ==
-# Wash the fish and place in a pan with the water and salt.
+# Boil the fish with the water and salt, skimming the froth from the top.
-# Boil and skim the froth off the top.
+# Add pepper and simmer 40 minutes.
+# Lift the fish out of the pan and remove all bones.
-# Add pepper and leave to simmer for 40 minutes.
-# Strain the mixture to get rid of the bones and put the stock back in the pan.
+# Stir the milk and flour into the stock and boil until thickened.
-# Mix the flour and the milk and add to the stock.
+# Return the fish to the pan and adjust seasoning. Serve with warm baps. Serves 6.
-# Boil until thickened.
+[[category:recipes]]
-# Add more salt or pepper to taste, serve with warm baps. Serves 6.