Recipes

From The Whisky Kitchen by Sheila McConachie and Graham Harvey, they write "The Caol Ila 12 year old's smoky taste and long sweet and sour finish 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
    60ml Caol Ila 12 year old Malt Whisky
    250ml vegetable or fish stock
    400g mixed shellfish; mussels, prawns, scallops, clams, squid etc. Defrosted if frozen

Garnish
    Fresh flat leaf parsley, finely chopped

Method

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.