Fish Tea

• 2 teaspoons chopped thyme
• 2 teaspoons chopped parsley
• 2 teaspoons chopped chives
• 1 ounce butter
• 1 large fish head, cleaned, eyes in tact (or more to taste)
• 2 pints water
• 1 1/2 teaspoons salt
• 1 onion, chopped
• 3 medium sized potatoes, peeled & diced
• 2 cloves
• 1/4 teaspoon pepper
• TO GARNISH
• 1 teaspoon chopped chives
• 1 teaspoon chopped parsley

1. Fry chopped herbs in butter, without allowing them to brown.
2. Add the fish head, water & salt.
3. Bring to the boil in a large saucepan.
4. Skim, add vegetables & cloves & pepper.
5. Simmer for 35 - 40 minutes, until all the vegetables are soft.
6. Remove fish head, skin & bone it, flake the flesh and return to the soup.
7. Serve sprinkled with chives & parsley.
8. NOTE:
9. For thicker soup blend 1 oz flour & 4 tablespoons milk to a paste, add to the soup & simmer for a further 5 minutes.

thyme, parsley, chives, butter, fish head, water, salt, onion, potatoes, cloves, pepper, chives, parsley

Taken from www.food.com/recipe/fish-tea-242150 (may not work)