Halibut Soup (Luthusupa)

• 1 1/2 lb Halibut, cleaned weight
• 1 1/2 l Water
• 2 tb Vinegar
• 2 ts Salt
• 2 Bay leaves
• 60 g Melted butter
• 60 g Flour
• 20 Prunes (or:
• 3 Sticks rhubarb
• Juice of 1/2 lemon
• 1 Egg, with 1 t sugar stirred into it

Cut the halibut up into suitable pieces. Bring the water, with the vinegar, salt and bay leaves, to the boil. Add the fish and remove scum when the water comes back the the boil.

Continue simmering the fish until the flesh is "loosened from the bones". Then strain most of the broth into a second cooking pot, leaving just enough with the fish to keep it hot.

Bring the broth in the second pot to a gentle boil. Meanwhile, stir the flour into the melted butter and add it, little by little, to the broth, stirring continuously. Let the broth simmer for another 5 to 10 minutes.

The prunes should have been soaked in water for a while and then heated almost to boiling point, with the addition of some slivers of lemon peel (subsequently discarded). If rhubarb, a common food in Iceland, is used instead, it should first be cut into sections of about 3 cm and cooked in a very small quantity of water, with just a little sugar, until just tender.

Add the hot prunes or rhubarb, with their juices, to the broth. Pour in the lemon juice. After a minute or two, remove the pot from the fire and stir in the egg. Serve the soup at once, accompanied by the pieces of fish and a dish of potatoes garnished with chopped parsley. Serves 6.

(from NORTH ATLANTIC SEAFOOD, Alan Davidson: translated from an Icelandic cookbook of Helga Sigurthardottir)

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