I don’t play World of Warcraft. I’ve never been interested in MMORPGs.
Still, I find this sort of offensive. For those too lazy to follow the link, it is to a food blog that I read regularly. It has a recipe for “Murloc Fin Soup” – a bit of Googling tells me that is a soup in WoW that is made from the fin of a Murloc (a humanoid fish-thing) and some hot spices.
(Side note: I find it interesting that Blogger’s spelling dictionary does not recognize “Googling” as a word.)
There are, of course, issues with making a soup from the fin of an intelligent humanoid. That’s not what I find offensive. What I find offensive is that this Murloc Fin Soup recipe doesn’t even include any seafood.
Let’s fix that.
A recipe for Faux Murloc Fin Soup.
I recognize that Murloc fins can be hard to come by. The Murlocs are loathe to relinquish them willingly… yet who can resist the delicate taste of Murloc fin floating in a sea of fiery broth? It has been said that there is nothing quite like a soup made from their fins – heartier and smoother than a fish broth, not truly fishy, yet still distinctly a product of the sea. I can tell you, however, that a faux murloc fin soup is possible. Those who have tasted true Murloc fins in recent days may detect a difference, but it is subtle enough of one that it will be missed by many.
For this recipe you will require the following:
5 cups of fish stock.
3 cups of chicken stock. Duck stock would be preferable, if available.
2 jalepeno peppers, seeded and sliced
2 teaspoons of mustard powder
1 tablespoon of sugar
one sprig each of thyme and parsley
1 tablespoon fish sauce
1/2 pound of Squid. Visit your grocer. Pre-cleaned, frozen squid has become widely available.
1 medium onion, chopped
3 cloves of garlic, cut in thin slices
1/2 cup carrot, finely chopped
1/2 cup chopped spinach
1 tablespoon butter
juice of one lime
salt and pepper to taste
sautee the onion and carrot in the butter until the onion becomes translucent. Add the spinach and garlic and sautee for two more minutes. Add this mixture to a pot along with the first six ingredients. Bring to a boil and simmer for ten minutes. In the meantime, cut the squid into triangles, one inch on a side. After the soup has simmered for ten minutes, bring it to a fast boil and add the squid and the fish sauce. Reduce heat to a simmer for three minutes, add lime juice, and serve.