Fish soup
Scandinavia, like the British Isles, has extensive coastlines on the North Sea and fishing for cod and haddock, in particular, provided an important part of the Viking diet. This recipe includes dill which was the most widely used herb by the Vikings.
Equipment
Weighing scales
Measuring jug
Cast iron casserole
Preparation method
Cut the fish into large chunks.
Place the fish stock and cream in the casserole and bring to the boil.
Simmer uncovered for 20 minutes until reduced a little.
Turn the heat down a little and add the fish.
Cook for 5-10 minutes until the fish is cooked through.
Take off the heat, add the herbs and stir gently until wilted.
Serve immediately with thick slices of buttered rye bread.
