This is a more wintry recipe using seasonal root vegetables: onions, leek, a piece of a neep (swede), a carrot, a taatie 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, hake, cod and monk cheeks but the choice is endless.
25g Shetland butter (or use oil if you prefer)
1 small onion -chopped
Half a leek – thinly sliced
1 carrot – grated
A piece of a neep (50g) – grated
A piece of celeriac (50g) – grated (or a stick of celery finely sliced)
1 clove garlic – crushed and finely chopped
1 taatie – peeled and cut into peerie bits
Zest of 1 orange – finely grated
1 tin of chopped tomatoes – approx. 400g
Pepper and a little salt
200ml white wine (optional – use all stock if you prefer)
200ml fish stock
A handful of coarsely chopped parsley.
250 g fish – your choice
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 about 5 minutes before serving with a good handful of parsley to garnish.
Spinach and Cheese Soufflé
Smoked Haddock with poached egg
Mackerel with Tomato
Cheese and Thyme Scones
Spinach Soup with Nutmeg
Roasted Red Pepper and Sweet Potato Soup
Butternut Squash and Orange Soup
Vegetable, Goat cheese and Walnut Plait
Kohl Rabi Salad
Smoked Mackerel Paté
Shetland Vegetable Soup and Shetland Fish soup