NativeTech: Indigenous Food and Traditional Recipes

1/2 Cup Flour
1 1/2 Cups Milk
Also use:
1 pound left over cooked fish such as halibut, salmon, cod, lingcod. Note: Be sure to de-bone salmon.
Chopped Greens Of Your Choice
2 Cups Fresh Or Frozen (Thaw First
2 Cups Fresh Or Frozen (Thaw First)
Strain and refrigerate, or use immediately. If you didn
Boil it in 6 quarts of water for 2 hours with one large onion chopped up, 3 or 4 stalks chopped celery and (for the Martha Stewart influenced, a twig of rosemary).
2 Carrots, Peeled And Chopped
Saved skin, bones, head or tail of fish you ate the day before.
1 Head Finely Chopped Garlic

Directions

Sauté onions and carrot in a bit of canola oil until translucent.
Add garlic.
Cook until fragrant.
Add broth.
Bring to a boil and reduce heat to simmer.
Cook for about 20 minutes. Broth will reduce slightly.
Mix a bit of the milk into the flour and stir till you get a smooth paste.
Gradually add all the milk to the mixture.
Add to the broth.
Throw in the fish and greens.
Cook until fish is heated through.
Add salt and pepper to taste at the table.
Crumbled up smoked fish, dried seaweed, even bacos are good additions to the soup.

Note: I like to eat this soup with some homemade bread, or biscuits. It's best on those evenings when it's raining so hard you can hear it bounce off the roof!

If you would like to contribute your own Native American or First Nation's recipe to this database, please send it to me through an email by clicking on the 'Contact Us' link above.

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