Viking Fish Soup (recipe): Difference between revisions
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== Method == |
== Method == |
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# Boil the fish with the water and salt, skimming the froth from the top. |
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# Add pepper and simmer 40 minutes. |
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# Lift the fish out of the pan and remove all bones. |
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# Add pepper and leave to simmer for 40 minutes. |
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# Stir the milk and flour into the stock and boil until thickened. |
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# Return the fish to the pan and adjust seasoning. Serve with warm baps. Serves 6. |
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# Boil until thickened. |
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# Add more salt or pepper to taste, serve with warm baps. Serves 6. |
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[[category:recipes]] |
[[category:recipes]] |
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Latest revision as of 07:40, 3 November 2008
Ingredients
- 1 large fish head
- 1 small haddock
- 2 tsp salt
- pepper to taste
- 1c. milk mixed with 2Tbsp flour
- 1l water
Method
- 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.
