Fish Tea - cooking recipe

Ingredients

2 teaspoons chopped thyme
2 teaspoons chopped parsley
2 teaspoons chopped chives
1 ounce butter
1 large fish head, cleaned, eyes in tact (or more to taste)
2 pints water
1 1/2 teaspoons salt
1 onion, chopped
3 medium sized potatoes, peeled & diced
2 cloves
1/4 teaspoon pepper
TO GARNISH
1 teaspoon chopped chives
1 teaspoon chopped parsley

Preparation

Fry chopped herbs in butter, without allowing them to brown.
Add the fish head, water & salt.
Bring to the boil in a large saucepan.
Skim, add vegetables & cloves & pepper.
Simmer for 35 - 40 minutes, until all the vegetables are soft.
Remove fish head, skin & bone it, flake the flesh and return to the soup.
Serve sprinkled with chives & parsley.
NOTE:
For thicker soup blend 1 oz flour & 4 tablespoons milk to a paste, add to the soup & simmer for a further 5 minutes.