Yield: 4 servings
|2 smalls||Whole codfish OR|
|1½ pounds||Codfish fillets|
|1 cup||Heavy whipping cream|
This is a toned-down version of the soup that Rasputin always said gave him his health, vigor ... and virility. It was, according to his daughter, his favorite dish. "Restaurants in Petrograd and Moscow would prepare the concoction whenever they expected Rasputin to dine." Paprika and minced ginger usually went into his recipe.
Clean codfish. Remove head and cut fish into fillets. Remove fish bones. Cut fillets into 2" pieces and place in saucepan. Add milk and whipping cream. Place over medium heat and bring to scalding temperature. Do not boil.
Reduce heat and continue simmering until fish is done. Season to taste with salt and pepper. Ladle into soup bowls and serve hot.
Makes about 1 quart, or 4 servings.