Hi Ed Yes I have done it with different kind of fish and it works well (especially cod) and so does crab, crayfish and clam. Soren
----- Original Message ----- From: "Ed Engelman/Sue Atkinson" <[EMAIL PROTECTED]> To: <[EMAIL PROTECTED]> Sent: Sunday, March 16, 2003 10:42 PM Subject: Re: [VFB] Swedish eel soup - recipe Soren Have you ever made this using fish instead of eel?? Thank you for sharing the recipe with us. Ed Engelman [EMAIL PROTECTED] At 03:18 PM 3/16/03, you wrote: >I�m sorry for the poor translation but my English is not better than this. >The soup however is delicious. >Soren > >Eel soup (Swedish) > >1 kilo eel >1� liter water >1 carrot >1 parsnip >1 piece of celery >1 onion >2 tablespoons of wheat flour >1 deciliter cream >salt >10 whitepepper grains >2 bay leaf >2 tablespoons chopped parsley >1 tablespoon butter >1 egg yolk > >Rinse the skinned eel and put it into boiling salted water together with >the chopped vegetables. Pick up and pick over (? take away the bones ?) >the fish after 15 minutes. Fry butter and flour and add the fish stock (? >bouillon ?) little by little. Whip the egg yolk (the yellow part) and mix >it with the cream, then add it while whipping. Then pour the soup over the >fish and vegetables. Sprinkle (?) the parsley over the soup. Serve hot. > >
