History Cookbook: Fish Soup
About this recipe
Healthiness : (2 votes)
Difficulty: 
Preparation Time: 15 minutes
Cooking Time: 50 minutes
Number of servings: 2
Preparation Time: 15 minutes
Cooking Time: 50 minutes
Number of servings: 2
This Iron Age recipe shows the importance of fish in the diet of prehistoric people and the use of salt for seasoning and food preservation. There is evidence in many areas of salt extraction from sea water.
Ingredients
- trimmings and head of a large fish
- 1 small haddock
- salt
- seasoning (optional)
- flour
- milk
Equipment
- Saucepan
- Measuring jug
- Stirring spoon
Making and cooking it
Always wash your hands before preparing food. - Thoroughly clean the trimmings and put in a pan with the haddock
- Cover with cold, salted water
- Bring slowly to the boil and skim
- Add seasoning (if using) and simmer for 40minutes
- Strain and return liquid to the pan
- For every 1.1 litres (2 pints) of stock, mix 30ml (2tbls) flour to a paste with some milk and add to the soup to thicken it
- Bring to the boil, check consistency, check seasoning and serve
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