Sue Lawrence

Ceann Cropaig

Preparation info
  • Serves

    4-6

    , depending on the size of fish
    • Difficulty

      Medium

Appears in
A Taste of Scotland’s Islands
A Taste of Scotland’s Islands

By Sue Lawrence

Published 2019

  • About

On Great Bernera, they advocate adding some chopped onion to the stuffing; and some locals even add a pinch of sugar. My take on it includes kalamata olives as decoration, inserting them into the eye sockets to add a little novelty value; but this is, obviously, by no means traditional!

Ingredients

  • 1 cod’s head, about 2 kg (this is the cleaned weight)
  • 1 cod’s liver, about

Method

First you have to clean the cod’s head, which I ask my fishmonger to do for me. Remove the gills, then all the innards come out easily. Leave the lugs on, as these are ideal ‘flaps’ to close over the stuffing. The eyes should be removed through the back, to give you perfect sockets; if you cut them out from the front, there will be tendons left in. Now wash it all out and dry well.

Now