RECIPE PROVIDED BY JAMES MARTIN, CHEF/MANAGER, PEERIE SHOP CAFE, LERWICK
“Get kids involved making simple fish dishes and I bet they will be more interested in cooking our local produce as they grow older.”
WHEN IT COMES TO SEAFOOD, CHOOSE THE BEST, CHOOSE SHETLAND.
This is a simplified version of what can be a rather tricky dish.
- 1.75kg / 4lb Shetland fish – see below
- 450grms/ 1lb Shetland Mussels debearded and cleaned (optional)
- 2 finely chopped onions
- 4 finely chopped cloves garlic
- 150 ml olive oil
- 2 x 400grm 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
- 2pints fish stock (either freshly made or stock cubes)
- Juice of 1 lemon
The fish; prepare and dice approx 1 inch square mixture of whatever is in season using cod, haddock, gurnard, squid, monks, or other firm meaty white fish. Mussels are great in this dish if everybody is ok with them.
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 minutes 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 5 minutes more uncovered
Gently add the fish (and mussels if using) to the brew and let this simmer for around 5- 8 minutes until the fish is cooked.
Serve with crusty bread and really savour the seas of Shetland.
WE’D LOVE TO SEE A PHOTO OF THE DISH THAT YOU’VE CREATED – SHARE USING THE HASHTAG #SOMUCHTOSEA