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We are a worldwide social network of freethinkers, atheists, agnostics and secular humanists.

This is the time of the year in the northern hemisphere, and elsewhere as well, where a bowl of soup when you come back from the cold weather changes your outlook on life...

There are so many different kind of soups and some that the aroma only makes you ravenous or can make a whole meal and also titillate your sense of taste and fill and warm you up.

.

.

MARC'S FISH SOUP

makes 10 to 12 portions and can be frozen too.

.

Ingredients:

a little butter or vegetable oil

Fish stock 1½ pint

4 tablespoons of fresh thyme

2 tablespoons of fresh parsley

2 leeks finely chopped

2 cans of smoked mussles or smoked oysters or instead 4 or 5 fennel bulbs

2 cans of tuna or 1 can of tuna and 1 can of salmon

2 cans of drained clams

5 potatoes cut in dices

2 lbs of fishes, such as sole, tilapia, cod or tuna or the fishes available and that stay ferm when cooked

24 shrimps shelled

½ bottle of white wine

1½ or 2 cups of milk

(optional) ¼ of 35% cream.

.

In a pan cook cut leeks in a little butter or oil until golden;

In a big pot put fish stock, heat slowly

Add cans of tuna and salmon and cans of mussles or oysters if so chosen;  you can instead add fennel bulbs if so chosen

Add thyme and at low heat stir shortly until it begins to boil

Add ½ bottle of white wine slowly whilst stirring and keeping it at very low boiling point

Add slowly milk

Add slowly cream if wanted, always stirring and always keeping it at low boiling point

Add three types of fresh fish (2 lb) and at the same time add the potatoes cut in dices

Boil at very low heat for about 10 min.

Add shrimps, clams, fresh parsley and leave it to cook by itself without added heat

Serve 20 min. later or when shrimps are cooked.

.

Really really delicious and can make a whole meal.

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Replies to This Discussion

Here is a winter warmer

Mutton Broth
Approximately 4 to 6 servings.
Ingredients.
1lb ( 500g) Mutton Neck [scrag end].
2oz ( 60g ) Pearl Barley.
4pts ( 2.25l) Water.
2 tablespoons ( 40ml ) chopped Parsley.
1tablespoon ( 20ml ) Salt. { but less salt can be used if preferred }
¼ teaspoon ( 1.25ml) Pepper.
2 sticks of Celery.
1 each of – Carrot, – Onion, – Turnip.
Method.
1) Wash the meat and cut the meat off the bones and remove the fat.
2) Cut the meat in to small pieces.
3) Put the meat and bones in to a saucepan with the water, salt and pepper.
4) Wash the barley well in cold water then add it to the saucepan.
5) Bring slowly to simmering point to extract the juices and flavour from the meat and bones.
6) Whilst the meat is simmering slowly wash and prepare the vegetables then cut in to small dice.
7) When the broth has been simmering for about 11/2 hours add the diced vegetables.
8) Simmer for about another 30 minutes to 11/2 hours more.
9) Then take out the bones and remove any fat with a spoon and pieces of kitchen paper.
10) Add the finely chopped parsley.
11) Serve hot in a soup tureen.

I have never seen mutton for sale here; would pork do ?

To get a flavour close to mutton use lamb, but you can use pork but it will have a different flavour that is all.

BTW. Can you buy hogget there. Hogget is a sheep that is more than 12 months old but no more than two years old and has two permanent incisors in wear. {Hogget is an old English meaning one year old. }

I can easily find lamb but I don't think I can get Hogget here, thanks Davy

Here's a little something for you I would not be surprised were some of the lamb you buy is hogget. 

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