Cod Tongue And Barley Soup

Ingredients

1 dl (1/3 cup) pearl barley
1 1/2 liters (quarts) fish stock
1/4 small rutabaga, cubed
1 large carrot, cubed
1 med. parsley root, cubed
150 g (5oz., about 5) almond potatoes
20 cod tongues
salt
freshly ground black pepper
chopped parsley

Instructions

1) Soak the barley in water overnight.

2) Bring the stock to a boil, skim, then add barley. Simmer 30 min.

3) Add the vegetables and simmer 5 min.

4) Add the cod tongues and simmer until cooked, about 6 min.

5) Season with salt & pepper. Sprinkle with parsley just before serving.

6) Serve with whole-grain rolls and butter. Enjoy!