Taste of the isles


This impressive bouillabasse recipe from Marcello Tully uses cod loin. You can substitute cod and sea bass for other suitable white fish, like hake, plaice or whiting. Use the crusty bread to mop up the sublime, rich sauce.

First published in 2015






To serve

  • crusty bread
  • 4 sprigs of dill


  • Food processor or blender


For the sauce, in a pan sweat off the onions, leeks, celery, fennel, carrots, red pepper in sunflower oil for 2-3 minutes, adding the anchovies, tomato purée and thyme to the pan
Add the stock to the pan. Reduce the heat and simmer for 1 hour
  • 1l fish stock
Add the plaice and gently simmer for 10-15 minutes
Transfer the contents of the pan to a food processor and blend for 2-3 minutes. Pass through a sieve into a clean pan
Add the cream, saffron, Tabasco, Worcestershire sauce, salt, sugar, garlic and vinegar. Stir and set aside to keep warm while you prepare the fish
  • 50ml of double cream
  • 1 saffron strand
  • Tabasco to taste
  • Worcestershire sauce to taste
  • salt
  • 1 tsp caster sugar
  • 1 tsp white wine vinegar
  • 1/2 garlic clove, roughly chopped
Place a pan over a high heat and add the oil. Turn the heat down and place the cod fillets into the pan, skin-side down, for 4 minutes. Season and turn the fillets over and cook for a further 3 minutes, or until golden all over. Set aside to keep warm
Fry the sea bass using a similar method, but fry for 3 minutes, skin-side down, and for 2 minutes, flesh-side down. Set aside to rest
Place a saucepan over a medium heat. Add the white wine and mussels and cook for 1-2 minutes with the lid on. Drain and add some of the cooking liquor to the sauce
To serve, divide the cod and sea bass fillets across 4 large soup bowls. Add 4 mussels to each bowl and pour over the sauce. Garnish with some sprigs of dill and serve with some crusty bread
  • crusty bread
  • 4 sprigs of dill
First published in 2015

When Brazilian-born chef Marcello Tully started his career at fourteen, he may not have anticipated working on the starkly beautiful island of Skye – but then he probably didn’t expect to be crafting some of the most exquisitely refined Scottish-influenced food on the planet, either.

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