This week’s recipe of the week is Taste of the Isles from Marcello Tully and courtesy of www.greatbritishchefs.com
Dan Saltzstein of the New York Times calls Marcello Tully’s cooking ‘restrained’ and ‘luscious’, while the Sunday Times’ Allan Brown remarked that ‘every mouthful was heaven’.
This impressive bouillabasse recipe from Marcello Tully is regularly served at his restaurant, Kinloch Lodge, using locally caught fish from the Isle of Skye coastline. You can substitute cod and sea bass for other suitable white fish, like hake, plaice or whiting. Serve with crusty bread to mop up the sublime, rich sauce
To see more inspiring fish dishes from Great British Chefs, check out their collection of cod recipes.