Viking Fish Soup (recipe): Difference between revisions
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== Ingredients == |
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The head of a large fish |
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* 1 large [[fish]] head |
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* 2 tsp [[salt]] |
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* [[pepper]] to taste |
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* 1c. milk mixed with 2Tbsp [[flour]] |
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* 1l water |
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== 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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# 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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[[category:recipes]] |
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2 teaspoons salt |
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pepper 2 tablespoons flour |
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cup of milk |
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1 litre of cold water |
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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. |
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Latest revision as of 06:40, 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.
