Our family recipes

As well as our family owning and running a business since 1921, we also love our food. Having been brought up on fish we have all come to love creating new recipes from all sorts of fish. Being experimental can be a hit or a miss but from time to time, we’ve come up with something excellent and easy to make. See our first published recipes below:

Seafood linguine

Serves 4 people

Ingredients:

  • Linguine pasta
  • 8 fresh king scallops (rinse and remove tongue/roe)
  • 10-12 frozen king prawns or fresh langoustines
  • 250g of fresh calamari (rings preferably)
  • 350g of mussels / clams (rinse, de-beard and soak in cold water)
  • Large organic white onion (finely chopped)
  • 3 large garlic cloves (finely chopped or crushed)
  • 1 authentic Spanish chorizo (sliced)
  • 1 red, yellow or orange pepper (chopped)
  • Handful of piccolo cherry tomatoes or equivalent (halved)
  • 2 tablespoons of tomato puree
  • Splash of white wine
  • 2 tins of plums tomatoes (no extra water)
  • 150ml stock (you can use chicken or fresh fish stock if you are adding mussels, clams or fresh langoustines)

Method:

  • Add your pasta to a salted pan of water on a medium heat and remove when al dente
  • sweat your onions on a low heat
  • add your sliced chorizo, peppers, halved cherry toms, tomato paste and stir for 3-4 mins
  • If using mussels or clams add these to a separate pan of water and steam for 5-6 mins until the shells open (you can then use the fish stock from this)
  • add the garlic, tinned tomatoes, stock and bring to a simmer
  • add your scallops and calamari and cook until they change colour
  • if adding mussels or clams please add these at the very end and mix well
  • Mix in your pasta to the dish and mix well so that the pasta is fully coated

Season well, add fresh flat leaf parsley, basil, chopped fresh chilli, lemon wedge and plate up!

 

Pam’s tasty Cullen Skink (smoked fish soup)

Serves 4 people

Ingredients:

  • 2 leeks (organic if possible)
  • 2 potatoes ( ” ” )
  • 1/3 fennel bulb ( ” ” )
  • 2 natural smoked haddock or 2 finnan haddock
  • 3/4 litre of Swiss bouillon (veg. stock)
  • 1/4 litre of organic semi-skimmed milk
  • A pinch of cumin, pinch of coriander, one bay leaf, little butter and olive oil

Method:

  • Top and tail the leeks, cut in half lengthwise, remove outer leaf, then wash thoroughly & cut into small pieces
  • Wash and cut up the fennel
  • Gently melt a little butter and some olive oil in the pan, then sweat off the leeks and fennel till soft
  • Peel the potatoes and cut into small pieces
  • Add the stock, milk and potatoes
  • Simmer very gently (don’t let it boil over) for about 20 minutes or until the vegetables are cooked
  • Cut the centre part away from the two smoked haddock if you don’t want any bones in the soup, then cut into small pieces
  • When the vegetables are cooked, add the smoked fish to the soup. It only needs a couple of minutes to cook the fish through.
  • Plate up and enjoy!

We not only have our own recipes, we have come to love over the years, but our customers also share them on our Facebook page, visit our page for more info.