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Ondine at Carousel

Critically-acclaimed Scottish seafood restaurant Ondine has announced a much-anticipated five day residency at London’s Carousel, home to a revolving line-up of guest chef collaborations, from 27th September to 1st October 2016.

Ondine Chef Patron Roy Brett will be serving up a delicious four course menu using the very finest, sustainable Scottish seafood and shellfish, which will be served simply and skillfully to bring out their glorious natural flavours. Courses include Baked Scallop in the Shell, Fish and Shellfish Soup and Roast North Sea Cod. The local produce will be transferred to London fresh from the shoreline of the east coast of Scotland.

Ondine is Scotland’s leading ‘proper seafood restaurant’, situated in the heart of Edinburgh’s picturesque Old Town. Inspired by a love and appreciation of seafood, Ondine’s menu champions the Scottish suppliers who provide them with the freshest and most sustainable, seasonal ingredients. The restaurant’s passion for flavor sees them expertly incorporate influences from across the globe to ensure their top quality seafood tastes the best it possibly can.

Roy Brett’s appearance at intimate, supper-club style restaurant Carousel will be the first time Londoners get to experience his cooking in the capital, and the first time the creative hub has ever played host to a chef from north of the border.

Here’s a recipe for you to try at home….


Fish Stew


I remember in my younger years arriving in the Port of Marseille and watching many locals forming impatient queues around the morning catch. When I saw all the small fish such as Rass being bagged for Bouillabaisse it drew me in to the process of this splendid dish and trying to give it justice.



Serves 4


Ingredients for the base:

300g diced white fish

250g Portuguese prawn heads

1 large onion, finely chopped

250g chopped tinned tomatoes

800ml fish stock

A good splash olive oil

1 leek, finely chopped

2 sticks of celery, finely chopped

½ large bulb fennel, finely chopped

1 orange zested and flesh removed

3 cloves of garlic, finely chopped

1 level teaspoon saffron

1 good spoonful of curry powder

1 bay leaf



Ingredients for the fish stew:

150g cleaned mussels

150g cleaned cockles

8 saffron potatoes, cooked to perfection

6 Portuguese prawn tails, peeled and de-veined

200g cod, cut into 4 squares

200g halibut, cut into 4 squares

4 medium cleaned scallops, no roe attached



  1. Firstly to make the base, heat up the olive oil in two thick bottomed pans. In one pan, add the vegetables and roast off for several minutes. In the other pan, add the prawn heads with the curry powder and cook at a high heat until caramelised. Then, add the orange, saffron and bay leaf to the vegetables and cook for 5 minutes more.
  2. Add the prawn heads to the vegetable pan and cook out for a further 5 minutes. Then, add the fish stock and the chopped tomatoes, adjust the seasoning where needed. After 5 minutes, add the white fish and cook out for several minutes on a high heat. Check the consistency of the fish broth mix so that it is not too thick, we may need to add a little water.
  3. Blend in all the ingredients until smooth.
  4. To put together the fish stew, heat up the base mixture and add the potatoes.
  5. Then, add in all the ingredients for the fish stew together at the same time. Allow to simmer for 4-5 minutes until cooked. Adjust seasoning if need be.
  6. Serve in a large bowl with Rouille and croutons.



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