To promote a wider interest in the science of geology through organised lectures, field excursions and social activities.
To provide a link between the amateur, the student, the teacher and the professional geologist.
To foster interest in geological sites within the area with a view to their study and wise conservation.
To establish and maintain good relations with organisations that have common interests.

 

 

 

 
 
 

 

 

Ingredients

2 undyed smoked haddock fillets

1.5 pints water

few peppercorns

stick of celery

1 onion (cut in wedges)

1+ tbsp. fine oatmeal (to thicken)

3-4 medium potatoes (cut into small pieces)

handful of fresh parsley (finely chopped)

tin of evaporated milk - small or large to taste (yes!)

 

Instructions

 

  1. Wash and bone the smoked fillets.
     

  2. Put in a pan with the water, celery, peppercorns and onion.
     

  3. Simmer very gently for about 10 - 15 minutes.
     

  4. Remove the fish, peppercorns, celery and onion.
     

  5. Discard all but the fish and stock. Flake fish when cool.
     

  6. Add the potato pieces to the stock and simmer for about 10 minutes till cooked.
     

  7. Stir while sprinkling a tablespoon or so of fine oatmeal into the stock or it will form in lumps.
     

  8. Simmer for about 10 minutes.
     

  9. Pour in the evaporated milk while stirring.
     

  10. Add the flaked fish.
     

  11. Sprinkle with chopped parsley just before serving.


     

  • Soup always tastes better the second day - the oatmeal will have thickened and the fish flavour is stronger.

  • Add the parsley on the day you eat the soup or the flavour will be much weaker.

  • Some people add mashed potatoes or flour to thicken the soup but oatmeal gives it a slightly nutty taste and it's healthier anyway.

  • The evaporated milk is a regional taste I think (we had it with tinned fruit salad too) but it tastes creamier than ordinary milk.

  • Turn this into a chowder by adding more fish,potatoes and sweetcorn.

 

(Serves 2 - 4)