| Put
the fresh salmon trimmings together with the whiting bones and the
prepared vegetables into a large pot or fish kettle. Cover well
with cold water, then bring to the boil and add salt.
Boil
gently for at least an hour. Strain and remove all fast and oil.
Thicken with potato flour or mashed potato. Add some scallops of
uncooked salmon, the chopped parsley and the brown breadcrumbs.
As soon
as the salmon is cooked, the soup is ready. |
