Viking Fish Soup (recipe)

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The head of a large fish

1 small haddock

2 teaspoons salt

pepper 2 tablespoons flour

cup of milk

1 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.