Recipes from Shetland
Shetland Fish Soup
Marian Armitage author of Shetland Food and Cooking
This is more a wintery recipe using seasonal root vegetables: onions, leek, neep (swede), carrot, tatties and really delicious celeriac, which grows well in Shetland. Once this is cooked all you do is add a selection of cut up pieces of fresh fish and cook for no more than 5 minutes. I have used squid, cod and monk cheeks, but the choice is endless.
25g Shetland butter
1 small onion, chopped
Half a leek, thinly sliced
1 carrot, grated
50g of neep, grated
50g of celeriac, grated
1 clove of garlic, crushed and finely chopped
1 tattie, peeled and cut into small bits
Zest of 1 orange, finely grated
1 tin of chopped tomatoes, approx. 400g
Pepper and a little salt
200ml white wine
200ml fish stock
A handful of coarsely chopped parsley
250g Shetland fish, your choice (I’ve used squid, cod and monk)
Soften the onion and garlic in the butter. Add absolutely everything else and cook for a good half an hour.
The raw fish should be added 5 minutes before serving with a handful of parsley to garnish.
Lift the fish from the milk and pour it in. Ease down to a gentle simmer (the soup, not you). Break the fish into large chunks, removing any skin or bones. Chop some parsley and chives until you can’t bear to chop any more, that is a chiffonade.
*Tricky bit klaxon*
Not that tricky, really. Take a couple of ladles of the soup and pound in a mortar and pestle until smooth, then tip back in. You now have a thick soup that still has chunks in it, Aren’t you clever!
Slide the fish back into the soup, warm through gently then serve with a sprinkle of chiffonade on top and crusty home made bread on the side. You DO make your own bread, don’t you!