Welcome to this week’s Cook it and Book it, our spotlight on the best restaurants in Glasgow, where we share some delicious recipes courtesy of the city’s top chefs and some fantastic special offers for you to enjoy!
This week's recipe comes from Gandolfi Fish who first opened their Merchant City doors in June 2007 to a warm welcome from Glasgow foodies, and alongside their sister venue, Café Gandolfi have since went onto become an integral part of Glasgow’s vibrant restaurant scene.
“We didn’t ever set out to be a Scottish restaurant but with so much fantastic produce on our doorstep it was very quickly what we become known for. Cullen Skink is simple to make, uses delicious ingredients and we’ve been serving it for 30 years. I guess you don’t get a lot more Glasgow than our version."
Seumas McInnes, owner of Glasgow institution Café Gandolfi and Gandolfi Fish
4 medium potatoes, peeled and diced
300ml double cream
300g smoked haddock
1 onion, finely chopped
1 tablespoon olive oil
Pinch of mace or nutmeg
In a saucepan large enough to take all the ingredients, sauté the onion in butter and oil until soft.
Add the water to the pan along with the potatoes and simmer for 5 minutes. Stir in the milk and cream and simmer for a further 5 – 10 minutes until the potatoes are tender.
Cut the Haddock into 2cm squares and drop into the soup. Continue to cook gently for 10 minutes.
Check seasoning and add the mace or nutmeg.
Serve and enjoy!
Take advantage of Gandolfi Fish’s Lunch or Pre-Theatre menu: 2 courses for £15.95 or 3 courses for £17.95 available 12 noon until 6.30pm every day.
Book on Gandolfi Fish's website or call them on 0141 552 9475.