Operation X

Spicy Pollack Soup

Written by Dyami Millarson

Pollack, which many consider a very healthy fish, is the main ingredient of this soup. Keeping it simple is the basic idea behind this soup.

The ingredients are as follows and can be adjusted according to taste:

  • About 2 litres of water (feel free to adjust this according to your own intuition)
  • 800 grams of pollack
  • 2 tomatoes
  • 1 teaspoon of cayenne pepper powder
  • 1.5 fresh chilli peppers
  • 1 piece of ginger
  • 2 leeks
  • You may add some herbs you like

All the vegetables used in this soup have been locally produced in Frisia. It is good to support local farming initiatives by buying local vegetables.

The fresh chilli pepper, the ginger and the leeks may be chopped into countless small pieces so they are easier to eat.

The tomatoes may be chopped into 4 pieces each.

We boiled the soup for about 2 hours on low heat.

Published by Operation X

Operation X is a team of innovative language learners who wish to save, promote and study indigenous languages, integrate culturally and linguistically and philosophically with the respective language communities and earn community membership through hard work aimed at adopting and respecting the existing linguistic, cultural and philosophical norms of each community, and finally make each language thus acquired one of the official languages of the non-profit "Foundation Operation X for languages, cultures and perspectives." The languages that our non-profit Foundation officially recognises include (but are not limited to) Klaaifrysk, Wâldfrysk, Aasters, Westers, Eilaunders, Hielepes, Mòlkòrres, Seeltersk, Wangerōgersc, Harlingerland Frisian, Wursten Frisian, Upgant Frisian, Hâtstinge frêsh, Brêkleme frêsh, Trölstruper Freesch, Hoolmer Freesch, Hoorninger Fräisch, Bêrgeme frêsh, Halifreesk, Ingsbüllinge frėsh, Risemer Frasch, Naischöspeler Freesk, Hoorblinger Freesk, Halunder, Amring, Aasdring, Weesdring, Söl'ring, Hogelandster Grunnegers, Oostfreesk, and övdalsk.

17 comments

  1. Just a small tip : if you like the taste of chilli pepper, ginger and coriander leaves. Blend them into fine paste before adding to your soup for great taste. Cheers @Operation X.

    Liked by 4 people

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  6. Pollack eyes are very hard when you boil them. They are actually like small table tennis or ping pong balls. I like the texture of pollock but I have never eaten the eyes, but they are worth keeping in order to admire them.

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  10. I’m glad you mentioned supporting local farmers. I try my best to do so as well and since I am in an area rich in abundant foods it is easy to do. I am a pescatarian, mostly vegetarian with some fish in my diet. The local salmon is culturally important to us. This soup looks wonderful!

    Liked by 1 person

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