Fishwife’s Stew

Early Twentieth Century

Preparation info
  • For

    4-6

    servings
    • Difficulty

      Easy

Appears in
A Year in a Scots Kitchen

By Catherine Brown

Published 1996

  • About

Ingredients

  • 750 g ( lb) floury potatoes
  • 1 onion, finely chopped

Method

Cooking the Potatoes and Fish

Wash potatoes and put into the pot with onion and water. Bring to a gentle simmer and cook until the potatoes are almost tender. Put smoked fish into the pot and cook until the fish is almost cooked through. Remove from the heat and leave to cool. It is best left overnight to extract the maximum flavour.

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