Viking Fish Soup (recipe): Difference between revisions

Latest revision as of 06:40, 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 ==
+# 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.
+[[category:recipes]]
-'''Method'''
-# Wash the fish and place in a pan with the water and salt.
-# Boil and skim the froth off the top.
-# 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.
-# Mix the flour and the milk and add to the stock.
-# Boil until thickened.
-# Add more salt or pepper to taste, serve with warm baps. Serves 6.