Fish Soup of Herring, Haddock, Mackerel, Garfish, Saithe, etc.

How to make it

1. 1

   From all these kinds of fish you get good soup.

2. 2

   So as not to make the soup too salty, the fish must be boiled in mildly salted water: 0.5 dcl salt to 1.5 l water.

3. 3

   You can either take the fish up when it is cooked and brine it — that is, make a brine of 0.5 dcl salt to 2 dcl boiling water or fish stock — or you can let the fish remain and steep in the stock for 1 hour.

4. 4

   If the fish is set aside in the stock for a full day, the soup becomes excellent; the fish is then eaten with horseradish sauce.

5. 5

   The best fish stock is had by boiling the fish quite to pieces; if saithe is used, this should be done, since the fish should be boiled in heavily salted water, and the stock would become too salty for soup.