Cod tounge and barley soup (suppe på torsketunger

Easy

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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: 43,35 kcal ......Protein: 5,51 g ......Fat: 0,79 g ......Saturated fat: 0,12 g ......Carbo: 3,21 g ......Fiber: 0,68 g .....Sodium: 153,71 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:	Knut Pettersen
Source:	Det norske kjøkken
Published/updated:	2003-04-15
Category:	Suppe
Country:	Ukjent-opprinnelse
Click for the Norwegian version

Annonse

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