Welcome to our weekly spotlight on the best restaurants in Glasgow, Cook it and Book it, where we share some tasty recipes from city's top chefs as well as some fantastic special offers for you to enjoy!
This week’s recipe comes from two time AA rosette award winning and current UK Seafood Restaurant of the Year Gamba! Based in Glasgow’s city centre, Gamba pride themselves on serving the finest sustainable seafood Scotland has to offer and a range of exceptional wines in a relaxing setting. Chef-Patron Derek Marshall’s concept for the restaurant is ‘Simple Cooking’ where the secret of the famous Gamba’s fish soup is untold – until now.
Fish Soup – ‘Foup’ with Portland Crab Meat, Stem Ginger and Coriander
The fish soup, or 'foup' as Gamba calls it, is one of their bestselling dishes that always stays on the menu. Derek Marshall, the owner of Gamba, has been cooking it since Gamba first opened in 1998 and recommends choosing crab meat from Orkney to make the best soup.
45 - 60 minutes
275g white fish meat (haddock, cod or whiting)
4 cloves of garlic
50g root ginger
2 medium onions, chopped
50g unsalted butter
3 tbsp. plain flour
1.15 lt. fish stock (recipe and method below)
1 packet of fresh coriander
50g grated stem ginger
3 tbsp. tomato puree
450g white crabmeat
Melt the butter over a low heat in a thick-bottomed pan
Chop the onions, garlic and root ginger, and sweat in a covered pan with the butter. Add brandy and reduce.
Mix in the flour and cook for about five minutes, still on a low heat. Add the tomato and keep mixing. Start adding fish stock little by little, mixing all the time.
Add the white fish meat and cook for 30 to 40 minutes
Liquidise the soup, and pass through a sieve into a clean pot or bowl. Add the crabmeat, grated stem ginger and chopped coriander.
Serve in warm soup bowls with garlic bread.
Fish Stock Ingredients (Makes 3-4 Pints)
1.8kg fish bones (turbot, lemon sole or monkfish are best
2 litres of water
1 onion, finely chopped
1 leek, finely chopped
½ whole bulb of garlic, sliced horizontally
1 lemon, sliced
2 sprigs parsley
1 tbsp. vegetable oil
Wash the bones very thoroughly and chop up.
Cook the vegetables and garlic in the oil for a few minutes. Do not colour
Add the chopped fish bones and cook without colouring for about five minutes
Add the water and bring to the boil. Skim well, removing any froth.
Add the lemon and parsley. Simmer for 20-30 minutes.
Pass through the sieve and leave to cool
When cool, the stock can be frozen
If stuck for time making a fish stock, try using a quality off the shelf one that you can pick up from the supermarket.
Enjoy Gamba’s wonderful lunch or pre theatre menu:
Two courses £19 or three courses £22 including a glass of house wine, available:
Monday to Friday, 12 – 2.15pm and Monday to Sunday: 5pm – 6:15pm.
Alternatively, why not try Gamba’s Market Menu which is updated every six weeks and features market fresh dishes at great value prices.
Three courses including a 175ml glass house wine £30 and is available: