Cod tounge and barley soup (suppe på torsketunger

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Cod tounge and barley soup (suppe på torsketunger have calculated nutrient, energy percentage and cost per 100 gram, which is conducted by ©Knut Pettersen. The following basic values exist for 100 grams: For more details check the Norwegian version. There is also possibilty to translate all recipe to english with help of Google Translate. Click for the Norwegian version

Calories: 35,73 kcal ......Protein: 4,41 g ......Fat: 0,39 g ......Saturated fat: 0,01 g ......Carbo: 3,32 g ......Fiber: 0,65 g .....Sodium: 312,59 mg .......Price : 4,63 .- kr

Ingredients

8 servings

1 dl (1/3 cup) pearl barley
1 ½ liters (quarts) fish stock
¼ small rutabaga, cubed
1 large carrot, cubed
1 medium parsley root, cubed
150 g (5 ounces, about 5) almond potatoes
20 cod tounges
salt
freshly ground black pepper
chopped parsley

More facts about The recipe

Author:
Source: Det norske kjøkken
Published/updated:
Category: Suppe
Country: Ukjent-opprinnelse
Back too the Norwegian versionClick for the Norwegian version

Annet anbefalt innhold

Direction:

Cod tongues are a popular dish in the northern Norwegian kitchen. They are prepared in many ways - poached, sautéed and fried.
Cod tongues are a delicacy and have been an important source of income for young people in fishing villages.
Soak the barley in water overnight.
Bring the stock to a boil, skim, then add barley. Simmer 30 minutes. Add the vegetables and simmer 5 minutes.
Add the cod tongues and simmer until cooked, about 6 minutes.
Season with salt and pepper. Sprinkle with parsley just before serving.
Serve with whole-grain rolls and butter.

NB! The recipe is calculated for nutrient content and price of Knut Pettersen Matoppskrift.no

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