A recipe for a hearty soup found in “Supper og Sauser” (Soups
and Sauces) published by Hjemmets Kokebokklubb in 1980
One can find different recipes for soups like this throughout Scandinavia. In the old days, soup was often the only thing one could afford to make so it was important that it was hearty. The smoked sausages could be exchanged with cheap cuts of meat or poultry. Or in hard times, be left out completely, leaving the potatoes to save the day.
A traditional Scotish fish dish found in “War Time Recipes”
published by The Proctor & Gamble Co in 1918
Finnan haddie (also known as Finnan haddock, Finnan, Finny Haddock or Findrum speldings) is cold-smoked haddock, representative of a regional method of smoking with green wood and peat in north-east Scotland. Its origin is the subject of a debate, as some sources attribute the origin to the hamlet of Findon, Aberdeenshire, (also sometimes called Finnan) near Aberdeen, while others insist that the name is a corruption of the village name of Findhorn at the mouth of the River Findhorn in Moray.
A classic take on fish soup found in “Fisk og Skalldyr”
(Fish and Shellfish) published by
Hjemmets Kokebokklubb in 1980
Fish soup with vegetables is a delicacy. And it is inexpensive food because the basic broth is made from fish heads, skin and bones.
Here you got a basic recipe, which can be varied with different species of fish. For example, choose cod, haddock, pollock or whiting.
A classic soup recipe from “Sunt og Godt”
(Wholesome and Nice) published by Det Beste in 1988
Mulligatawny soup is an English soup with origins in the Indian cuisine. The name originates from the Tamil words millagai / milagu and thanni and can be translated as “pepper-water”.
The recipe for mulligatawny has varied greatly over the years and there is no single original version. Later versions included British modifications that included meat but the local Madras recipe on which it was based most definitely did not. Early references to it in English go back to 1784. In 1827, William Kitchiner, wrote that it had become fashionable in Britain.
By the mid 1800s, “Wyvern”, the pen-name of Arthur Robert Kenney Herbert (1840-1916), wrote in his popular “Culinary Jottings” that “really well-made mulligatunny is a thing of the past.”
An easy fish dinner recipe found in “Mat For Alle” (Food For Everyone) published by Tiden Norske Forlag in 1985
This is an easy fish casserole that you can make while the potatoes or rice is cooking. Use fresh fish fillet or half defrosted fish in block.
