Viking Fish Soup (recipe)

Ingredients

• 1 large fish head
• 1 small haddock
• 2 tsp salt
• pepper to taste
• 1c. milk mixed with 2Tbsp flour
• 1l water

Method

1. Boil the fish with the water and salt, skimming the froth from the top.
2. Add pepper and simmer 40 minutes.
3. Lift the fish out of the pan and remove all bones.
4. Stir the milk and flour into the stock and boil until thickened.
5. Return the fish to the pan and adjust seasoning. Serve with warm baps. Serves 6.