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Cullan Skink

Cullan Skink Serves 2 -3
340g (12oz) smoked haddock, defrosted, skinned and cubed
55g (2oz) butter
1 onion, finely chopped
1 stick celery, finely chopped
225g (8oz) potatoes, peeled and diced
300ml (10 fl oz) fish or vegetable stock
425ml (15 fl oz) milk
freshly milled black pepper
4 15ml spoon (4 tbsp) fresh chopped parsley
3 15ml spoon (3 tbsp) double cream
Tip: A traditional soup originating from the little fishing village of Cullen on the Moray Firth in Scotland. Skink is a word for soup. It can be varied by adding bacon, vegetables or using a mixture of smoked and white fish.

Melt the butter in a large saucepan. Cook the onion and celery for 2 minutes.
Add the potatoes and cook for 1 minute. Add the stock and bring to the boil, reduce the heat and simmer for 10-15 minutes.
Add the fish, milk, black pepper, and 3 x 15ml spoon (3 tablespoons) of parsley. Simmer for 5 minutes. Add the cream and sprinkle with the remaining parsley and serve with crusty brown bread.
NUTRITIONAL VALUES PER PORTION (APPROX) 532 Kilocalories; 35g Protein; 31g Fat; 29g Carbohydrate; 3g Fibre.

Recipe kindly donated by The Seafish Industry

Prawn Bisque 

Prawn Bisque Serves 4 -6
680g (1lb 8oz) cocktail prawns, defrosted
15g (half an oz) butter or margarine
1 small onion, chopped
1 clove garlic, crushed
1 stick celery, chopped
150ml (5 fl oz) dry white wine
1 5ml spoon (1 teasp) tomato puree
600ml (1 pint) fish or chicken stock
1 bouquet garni
1 bay leaf
salt and freshly milled black pepper
150ml (5 fl oz) single cream
2 15ml spoon (2 tbsp) brandy
cooked crevettes, paprika and chopped chives, to garnish
Melt the butter in a large pan. Cook onion, garlic and celery until soft.
Add wine, stock tomato puree, bouquet garni, bay leaf and seasoning.
Simmer for 5-10 minutes to allow herbs to infuse.
Stir in the prawns, simmer for a further 3-5 minutes.
Remove bouquet garni and bay leaf. Liquidise, return to the heat simmer gently without boiling until piping hot and add the cream and the brandy.
Garnish with whole prawns, paprika and chopped chives.
40-26g Protein; 13-9g Fat; 6-4g Carbohydrate; 0g Fibre.

Recipe kindly donated my The Seafish Industry

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