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so much to sea

Shetland Seafood Bouillabaisse

This is a simplified version of what can be a rather tricky dish. Mussels are a great addition (but can be omitted, if you prefer). Serve with crusty bread and really savour the seas of Shetland!

Serves 6.


Ingredients:

1.75kg Shetland fish - see below
450g Shetland mussels, debearded and cleaned
2 finely chopped onions
4 finely chopped cloves garlic
150 ml olive oil
2 x 400g tins chopped tomatoes
1 bulb finely chopped fennel
2 sticks finely chopped celery
2 dry bay leaves
2 sprigs of thyme
1 large orange (zest only)
200ml dry white wine
1 litre fish stock (either freshly made or stock cubes)
Juice of 1 lemon

Method:

Prepare and dice into approximately 2 cm square pieces of a mixture of whatever fish is in season (suggest cod, haddock, gurnard, squid, monks, or other firm meaty white fish).

In a large saucepan put the oil, onion, garlic, fennel and celery and thyme. Heat this gently for around 10 mins until the onion is soft. Add the orange zest, lemon juice, bay leaves and white wine.

Let this boil for around 5 mins until the alcohol has burned off. Add the chopped tomatoes and the fish stock and gently bring to the boil. Let it simmer for 15 mins. Check the flavour of the brew and season with salt and freshly ground black pepper if necessary.

If you want it thinner, add more fish stock or, if you prefer it thicker, let it boil for a further 5 mins uncovered to reduce. Gently add the fish and mussels (if using) to the brew and let this simmer for around 5 to 8 mins until the fish
is cooked.