Rice Thickened Fish And Milk Soup

Ingredients

• 2 lbs raw fish (bones and skin reserved)
• 1 tbsp fresh parsley, chopped
• 1.5 oz butter
• 1 oz rice flour
• 0.5 pt milk
• 1 qt water
• Salt and pepper to taste

Method

1. 1 Boil the fish bones and skin in water for 30 minutes to create a stock. Strain the liquid, discarding the solids.
2. 2 Melt butter in a saucepan. Stir in rice flour to create a roux, cooking briefly.
3. 3 Gradually whisk in the strained fish stock. Bring to a simmer.
4. 4 Cut the fish meat into small pieces. Add to the soup along with salt and pepper. Simmer slowly for 10 minutes.
5. 5 Stir in the milk and chopped parsley. Heat through for 1 minute and serve immediately.