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:
 
== Ingredients ==
 
== Ingredients ==
* The head of a large [[fish]]
+
* 1 large [[fish]] head
 
* 1 small [[haddock]]
 
* 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 ==
 
== Method ==

Revision as of 06:38, 3 November 2008

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.