Herring Soup RecipeOrigin: Scottish Period: Traditional |
Ingredients:
4 herring, cleaned and boned 
Herring Soup Preparation:Method:To bone the herring, gut and clean the fish cut off the heads and remove the scales. Open the belly of the fish and place belly down on a work surface. Using your fist or a rolling pin hit the fish three or four times sharply on the back. The fish will flatted out and the backbone will be exposed. Turn the fish over and remove the backbone and as many pin bones as you can. Cut the herring into pieces about 2cm in size. Melt the butter in a pan and briefly fry the herring pieces, onions and mushrooms. Now add all the remaining ingredients and bring to a boil. Reduce to a simmer and cook gently for about 30 minutes. Adjust the seasoning then serve in warmed soup bowls. |
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