Difference between revisions of "Viking Fish Soup (recipe)"

From Cunnan
Jump to navigationJump to search
(category:recipes, moved attribution to talk page.)
Line 1: Line 1:
Submitted by Baron Hrolf Herjolfssen, O.P.
+
== Ingredients ==
 
 
'''Ingredients'''
 
 
* The head of a large [[fish]]
 
* The head of a large [[fish]]
 
* 1 small [[haddock]]
 
* 1 small [[haddock]]
Line 9: Line 7:
 
* 1 litre of cold water  
 
* 1 litre of cold water  
  
'''Method'''
+
== Method ==
 
# 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.
 
# Boil and skim the froth off the top.
 
# Boil and skim the froth off the top.
Line 17: Line 15:
 
# Boil until thickened.
 
# Boil until thickened.
 
# 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.
 +
 +
[[category:recipes]]

Revision as of 22:02, 10 June 2004

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.