Seafood Recipes

Seafood is one of the healthiest, most delicious and versatile ingredients available for home cooking. Not only is there lots of amazing seafood landed locally, but the variety of catch means there’s a fish or shellfish to suit every budget.

Busy people don’t always have time to spend hours cooking. Sometimes fast food is needed – and this is available in the form of fish and shellfish, most of which can be cooked in minutes. Fish doesn’t always have to be accompanied by chips – although it is a great way to enjoy cod, haddock and other whitefish! There are endless recipes for fish and shellfish, so whether you want to prepare a local speciality like Cullen Skink or an exotic dish like hake served with lentils and mango salsa – the possibilities are endless.

To get your tastebuds going, here is a selection of our favourite local seafood recipes for you to try out. Other delicious recipes can be found here and here.

If you have any tasty Scottish fish recipes you would like to share with us then you can email us or fill in our recipe form for your dish to be featured on our site.

  • Portsoy Smokey Potsbluefish

    Provided by Liz Ashworth, member of Seafood – See Here! Steering group

     Serves: 8-10
    Cooking time: 10 minutes
    Difficulty: Low

    Ingredients

    225g Portsoy Smoked Salmon (hot or cold smoked)
    60g finely chopped leeks or spring onions
    60g butter
    2 tablespoons double cream
    1 tablespoon fresh parsley, chopped
    Fresh lemon juice
    Ground black pepper

    Method

    • Prepare the salmon – if it’s hot, remove the skin, bones and flake. If it’s cold, chop into small pieces.
    • Melt the butter in a deep saucepan and stir in the leeks. Continue stirring for 2 minutes over a medium heat to soften, not colour.
    • Stir in the salmon and cook for 1 minute.
    • Reduce the heat, add a generous squeeze of lemon juice and season. Stir in the double cream.
    • Continue stir until everything is tender and remove from heat.
    • Serve hot with pasta, rice or in a baked potato, or warm/chilled on oatcakes.
  • Findon Toastsbluefish

    Provided by Liz Ashworth, member of Seafood – See Here! Steering group

    Serves: 4
    Cooking time: 10 minutes
    Difficulty: Low

    Ingredients

    115g smoked haddock fillet
    30g butter
    1 tablespoon double cream
    Ground black pepper
    Squeeze of lemon juice (optional)

    Method

    • Melt the butter in a pan and stir in the fish, breaking it up with the back of a spoon while it cooks.
    • Once cooked, stir in the cream, lemon juice and season well.
    • Put into a dish to cool and set
    • Serve like a pate with toast or oatcakes.
  • Loch Soy Baked Salmonbluefish

    Provided by Liz Ashworth, member of Seafood – See Here! Steering group

    Serves 4-6
    Preparation time: 35-40 minutes
    Cooking time: 20-25 minutes
    Difficulty: High

    Ingredients

    225g shortcrust pastry
    1 small egg, beaten
    4 skinless salmon fillets – approximately 450g (1lb) in weight
    2 tablespoons rhubarb and ginger jam
    1 tablespoon balsamic vinegar
    1 dessertspoon fresh root ginger, chopped, or ¼ teaspoon ground ginger
    1 pinch chilli flakes
    Salt
    Ground pepper
    Hamlyn’s (Portsoy-milled) medium oatmeal
    Method

    • Turn on the oven to 200C, Gas 6.
    • Roll out the shortcrust pastry to a rectangle shape, approximately 28cm x 22.5cm.
    • Mix the jam with the vinegar and spices. Lay the salmon fillets along the middle length of the pastry. Spread the jam mix on the salmon and sprinkle with oatmeal.
    • Using a pastry brush, paint the uncovered pastry with the beaten egg. Lift one side of the pastry over the salmon and then lift the other side over, covering the fish. Finally make a parcel shape by lifting the open sides over and dovetailing the ends.
    • Use the back of a fork handle to make fish scale markings down the length of the pastry by gently pressing and moving back in a line. Repeat until the pastry is covered in scale patterns.
    • Use the pointed handle of a teaspoon to make an eye shape for your fish and at one end, flatten the pastry and mark with a knife to form a tail.
    • Brush the entire pastry with beaten egg, sprinkle with oatmeal and bake in the middle of the oven for 20-25 minutes, until golden. Insert a skewer to ensure that no juices come out.
    • Remove from the oven and rest for a few minutes before cutting into thick slices.
    • Serve with potatoes and seasonal vegetables
  • Aanasira Fiske Suppebluefish

    Provided by Liz Ashworth, member of Seafood – See Here! Steering group 

    Serves: 2
    Preparation and Cooking time: 1 hour to make stock, 1 hour to make soup
    Difficulty: High

    Ingredients

    For the fish stock:
    1.2 litres cold water
    1 stick celery
    1 onion, peeled and quartered
    450g fish trimmings and bones
    1 carrot, peeled and roughly chopped
    1 bay leaf
    Black peppercorns

    For the soup:
    1 litre fish stock
    60g butter
    50g flour
    250g white fish – haddock, cod, hake, pollock or coley
    115g fresh skinned salmon fillet
    115g small prawns
    2 carrots, peeled and thinly sliced or grated
    Sea salt and ground pepper
    Double cream
    Chopped chives, to garnish

    Method 

    • For the fish stock, put all the ingredients into a deep pan and bring slowly to the boil.
    • Simmer and cover for 1 hour, then cool and strain through a sieve. The stock can be made in advance and frozen, or stored in the fridge for up to 3 days.
    • Melt the butter in a deep pan and stir in the flour to make a smooth paste.
    • Gradually stir in the fish stock and keep stirring, bringing the soup to the boil and let it thicken. Simmer for a few minutes.
    • Add the white fish and salmon, cover the pan and let the fish cook for 10 minutes.
    • Gently flake the cooked fish through the soup using the back of a wooden spoon.
    • Season to taste.
    • Stir in the prawns and carrot and let the soup simmer for a further 5 minutes.
    • Finish with double cream and serve hot, garnished with chopped chives.
  • MSC Smoked Scottish Haddock Fishcakes
    bluefish

    Ingredients

    Fishcakes

    340g natural smoked MSC Scottish haddock
    6 Maris Piper potatoes
    1 lemon
    1 tbsp. butter
    1 egg, beaten
    3 tbsp. breadcrumbs
    1 tbsp. fresh curly parsley
    Salt and pepper

    Chips

    4 Maris Piper potatoes
    Vegetable oil or beef dripping

    Tartar sauce

    3 tbsp. capers
    3 tbsp. gherkins
    3 tbsp. fresh parsley
    3 tbsp. fresh chives
    1 tsp. lemon juice
    1 tsp. English mustard
    300g free-range mayonnaise

    Method

    1. Peel and chop the potatoes, place in a pan and boil.

    2. Put the haddock and butter in a tin foil pouch and place in a colander on top of the pan

    with the potatoes to steam. When the potatoes are soft remove and drain.

    3. Open the tin foil pouch and flake the fish into chunks and put to one side.

    4. Pour the juices from the tin foil pouch into the potatoes and mash. Add the chopped

    parsley, salt, a good grind of pepper and a squeeze of lemon juice and mix well.

    5. Add the flaked fish into the potato mix and gently fold together. Put to one side and

    leave to cool.

    6. Chop the capers, gherkins and parsley and add to the mayonnaise. Add the mustard and

    stir with a squeeze of lemon juice to taste.

    7. Get your fishcake mix and roll it into equal sized balls using your hands, flatten out and

    shape. Dip them in the egg wash and then lightly coat them in the breadcrumbs.

    8. Pan-fry the fishcakes for colour and then put them into the oven at 180°C to finish

    cooking. This should take around 15 minutes or until hot all the way through.

    9. Meanwhile, make your chips. Peel the potatoes, wash them thoroughly, towel dry and

    chop into chunky sized chips.

    10. Set the fat in the chip pan to around 150°C and blanch the chips for around six minutes

    or until soft. Drain and let cool.

    11. When the fishcakes are almost ready turn the chip fat up to 180°C and cook the chips

    until crisp. This should take around 1½-2 minutes.

    12. Serve with a good helping of tartar sauce.

  • Cullen Skink
    bluefish

    Ingredients

    Provided by Liz Ashworth, member of SFSH steering group

    Serves: 6 as a starter or 3 as a main
    Cooking and preparation time: 45 minutes

    Difficulty Rating: Medium

    Ingredients:
    50g butter
    1 onion, finely chopped
    600ml milk
    300ml water (a clove or bay leaf can be added for extra flavour)
    150ml double cream
    450g potatoes cut into even sized pieces, or use small new potatoes
    450g undyed smoked haddock fillets
    Salt and pepper
    Parsley or chives to garnish.

    Method:

    • Melt the butter in a large saucepan.
    • Add the onion and cook gently for about 5 minutes until it is soft but not brown.
    • Pour in the milk and 300ml of water.
    • Add the potatoes, bring to the boil then simmer for about 10 minutes until the potatoes are nearly cooked.
    • Add the haddock fillet and simmer for a further 8-10 minutes until the fish and the potatoes are cooked.
    • Discard the clove / bay leaf if using. Remove the haddock fillet from the liquid.
    • Use a potato masher or fork to crush the potato pieces slightly, but don’t mash them.
    • Remove any skin from the haddock, then gently flake into chunks and put back into the soup.
    • Add the double cream then bring back to the boil. Taste, season and serve.

    Note: Some smoked haddock can be quite salty, so do taste the soup before adding any salt. You could sautée the fish in a little butter to cook it, rather than boil it in the milk, to reduce saltiness / smokiness. This soup can be chilled and kept in the fridge for one or two days.