Bruce’s Recipes: Fish Soup

It’s time for another guest post! This one comes from our incredible head chef at Crieff Hydro, Bruce Perry.

 Bruce has agreed to share some of his favourite recipes with us over the next few months so that you can cook up a little taste of our Meikle restaurant’s magic in your own kitchen!

 This week’s recipe is for a delicious fish soup with croutons…

Bruce fish soup


Fish Soup

160g mixed fish such as salmon, cod and sea bass

120ml rapeseed oil

150g onion, celery, leek and fennel, chopped

4 garlic cloves, sliced

Juice of 3 oranges, plus ¼ each strip of the zest

400g tinned chopped tomatoes

2 red peppers, deseeded and sliced

2 bay leaves, sprig of thyme, pinch of saffron

180g unpeeled, cooked langoustine bones frozen

Pinch cayenne pepper

2lt good quality fish stock

320ml white wine


50g day-old white bread A little fish stock ½ tbsp good quality harissa

1 egg yolk

100ml rapeseed oil

1/6gr saffron

Isle of Mull Cheddar Crouton

2 French petit pain rolls 100ml olive oil 1 garlic clove

100gr Isle of Mull cheddar gratin

Bruce recipes


Fish Soup

1. Fillet the fish, removing any bones

2. Heat the oil in a large pan, add the vegetables and garlic and cook gently until soft but not coloured

3. Add the orange zest, tomatoes, red pepper, bay leaf, thyme, saffron, langoustine, cayenne pepper and fish

4. Cook for 2 -3 minutes, then add stock and orange juice, bringing to the boil and simmer for 40 minutes

Meanwhile, make the crouton as below

5. Liquidise the soup and pass through a sieve into a clean pan, pressing out as much liquid as possible

6. Return the soup to the heat and season to taste with the cayenne, salt and pepper


1. Thinly slice a small baguette then fry the slices until crisp and golden

2. Drain on kitchen paper and rub a garlic clove over one side of each piece

3. Cut into 220g balls, shape and place on to greased trays, cover with cling film and chill in fridge


1. Cover the bread with fish stock, saffron and leaves to soften

2. Squeeze out excess liquid and put the bread into a food processor with harissa, garlic, egg yolk and ¼ teaspoon of sea salt.

3. Blend until smooth

To Serve

Ladle the soup into warmed bowls and allow each person to spread the rouille on to the crouton, float them on their soup and sprinkle them with Isle of Mull cheddar




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