Viking Fish Soup (recipe): Difference between revisions

Revision as of 23:55, 24 July 2003

Ingredients

'Method

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+'''Ingredients'''
-The head of a large fish
+* 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''
-small haddock
+# Wash the fish and place in a pan with the water and salt.
+# Boil and skim the froth off the top.
-teaspoons salt
+# 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.
-pepper 2 tablespoons flour
+# Mix the flour and the milk and add to the stock.
+# Boil until thickened.
-cup of milk
+# Add more salt or pepper to taste, serve with warm baps. Serves 6.
-litre of cold water
-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.