Lúðusúpa

Name: Lúðusúpa (Halibut soup)
Yield: Serves Six
Cuisine: Iceland
Ingredients: water, 1½ litres (3 pints); vinegar, 2 tbs; salt, 2 tsp; bay leaves, 2; water, 1½ litres (3 pints); vinegar, 2 tbs; salt, 2 tsp; bay leaves, 2; halibut, 1 kg (3 lb), cleaned weight; water, 1½ litres (3 pints); vinegar, 2 tbs; salt, 2 tsp; bay leaves, 2; an egg, with 1 tsp sugar stirred into it; an egg, with 1 tsp sugar stirred into it; juice of ½ lemon; prunes, 20 (or rhubarb, 3 sticks); prunes, 20 (or rhubarb, 3 sticks); flour, 60 g (2 oz); melted butter, 60 g (2 oz); water, 1½ litres (3 pints); vinegar, 2 tbs; salt, 2 tsp; bay leaves, 2

Halibut soup

Preparation info

Serves
Six

Difficulty
Medium

Appears in

North Atlantic Seafood

By Alan Davidson

Published 1980

About

Before publishing her comprehensive cookery book Matur og Drykkur, Helga Sigurðardóttir had produced numerous specialized books, such as 160 Fiskréttir (160 Fish Dishes), which came out in 1939. It is interesting to compare the fish recipes in that work with those in the later one. For this famous Icelandic soup I have followed the earlier version, but incorporated some refinements from the other.

Ingredients

Europe
Iceland
Soup
Pescatarian
Nordic

Ingredients

Method