Viking Fish Soup (recipe): Difference between revisions
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Submitted by Baron Hrolf Herjolfssen, O.P. |
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* The head of a large [[fish]] |
* The head of a large [[fish]] |
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* 1 small [[haddock]] |
* 1 small [[haddock]] |
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* 1 litre of cold water |
* 1 litre of cold water |
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== Method == |
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# Wash the fish and place in a pan with the water and salt. |
# Wash the fish and place in a pan with the water and salt. |
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# Boil and skim the froth off the top. |
# Boil and skim the froth off the top. |
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# Boil until thickened. |
# Boil until thickened. |
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# Add more salt or pepper to taste, serve with warm baps. Serves 6. |
# Add more salt or pepper to taste, serve with warm baps. Serves 6. |
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[[category:recipes]] |
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Revision as of 21:02, 10 June 2004
Ingredients
- The head of a large fish
- 1 small haddock
- 2 teaspoons salt
- pepper 2 tablespoons flour
- cup of milk
- 1 litre of cold water
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.
