2 c oysters

3/4 c liquid from oysters

3/4 c ale

2 slices breads, torn small

1/4 t cinnamon

1/8 t ginger

pepper

mix liquids, bread & spices and simmer until bread breaks up, add oysters & simmer until fully cooked

Cod Pot (Irish)

1 1/2 lb skinless cod fillets

2 oz butter

2 oz flour

2 c milk

3 1/2 oz grated cheese (nice aged cheddar)

dough (scone or bisquit)

place fillets in bottem of pot, mix butter, flour, milk & cheese and por over fish, top the whole with the dough and bake at 450 for 25-30 min (this recipe works well in a dutch oven over hot coals)

Viking Fish Soup

1/2 kg salmon

10-12 c water

salt

1 c heavy cream

3-5 c fresh herbs (stinging nettles, dandelion, ashweed, wild marjoram, dill, plaintain, angelica, wild onion, caraway, parsley, thyme, etc)

cook and bone fish, add all ingredients & cook for 20-30 min, add a bit of butter for more flavor. Serve with shard bread (for camp cooking 10-12 c water with 2 c powdered milk may be used instead of heavy cream, and canned salmon works well just be sure not to add any extra salt)