Viking Fish Soup (recipe): Difference between revisions

From Cunnan
Jump to navigationJump to search
m (typo)
mNo edit summary
Line 1: Line 1:
'''Ingredients'''
'''Ingredients'''
* The head of a large fish
* The head of a large [[fish]]
* 1 small haddock
* 1 small [[haddock]]
* 2 teaspoons salt
* 2 teaspoons [[salt]]
* pepper 2 tablespoons flour
* [[pepper]] 2 tablespoons [[flour]]
* cup of milk
* cup of [[milk]]
* 1 litre of cold water
* 1 litre of cold water



Revision as of 01:11, 25 July 2003

Ingredients

Method

  1. Wash the fish and place in a pan with the water and salt.
  2. Boil and skim the froth off the top.
  3. Add pepper and leave to simmer for 40 minutes.
  4. Strain the mixture to get rid of the bones and put the stock back in the pan.
  5. Mix the flour and the milk and add to the stock.
  6. Boil until thickened.
  7. Add more salt or pepper to taste, serve with warm baps. Serves 6.