Shellfish Broth laced with Bunnahabhain

The lightly smoky taste and long sweet finish of Bunnahabhain provides a delicious background note to this wonderful broth.
You can use frozen shellfish for this recipe if fresh is not available.
Provide a finger bowl and a dish for the discarded shells if there are any.

Serves 4

2 tablespoons olive oil
2 medium onions peeled and diced
2 cloves garlic, peeled and crushed
½ red chilli, deseeded and chopped finely
1 x 400g tin chopped tomatoes
60mls Bunnahabhain 12 yo
250mls vegetable or fish stock
400g mixed shellfish; mussels, prawns, scallops, clams, squid etc. Defrosted if frozen

Garnish
fresh flat leaf parsley, finely chopped

Heat olive oil in a large saucepan, add the onions and garlic, chilli then cook until the onions are softened but not brown. Now add the tinned tomatoes, whisky and stock and cook for 5 minutes, then add the shellfish and cook for no more than 5 minutes.

To Serve
Garnish with chopped parsley and serve hot, in warm bowls with warm crusty bread to mop up the soup.

Recipe courtesy of "The Whisky Kitchen"
Graham Harvey & Sheila McConachie
Craggan Mill Restaurant
Grantown on Spey Moray Scotland PH26 3NT
Tel: 01479 872288
Web: www.cragganmill.co.uk