Name: Seafood*
Yield: Approx. 6 Servings
Cuisine: Scottish
Ingredients: Sprig of thyme; 1 bay leaf; 2 pt (11) dry white wine; 2 tablespoons tomato purée; 1 large onion, finely sliced; 6 lb (3 kg) mixed fish on the bone; 3 pt (1½ 1) water; Pinch of saffron; 12 mussels; 4 egg yolks; salt and pepper; 1 leek, finely sliced; 5 tablespoons double cream; 1 oz (25 g) butter (¼ stick); 6 large langoustines; 1 tablespoon oil; 2–3 cloves of garlic, crushed

Preparation info

Approx.
6
Servings

Difficulty
Medium

Appears in

Broths to Bannocks

By Catherine Brown

Published 1990

About

Ingredients

6 lb (3 kg) mixed fish on the bone
12 mussels

Method

Making the Stock

Fillet the fish and set aside with the mussels and langoustines. Heat the oil and butter, add the onion and cook without colouring till soft. Add the leek and the fish trimmings, the wine and the water. Bring to a simmer, skim. Add the garlic, thyme, bay leaf and tomato purée. Simmer for about ½ hour. Pass through a sieve (preferably conica