THE ANGUS SESSIONS

Traditional music, live and raw from Angus, Scotland

Three Bellies Brae Clean

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December 07, 2007 01:47AM

A veritable bouillabaisse of music.............. Servings :10 Ingredients 3.5 kilograms Fish (combination of red snapper, turbot, halibut, scallops, perch, pike, trout, whiting, red mullet) 1 deciliter Olive oil 250 grams Onions 150 grams Leeks 5 deciliters White wine 2.5 liters Fish stock 4 pcs Tomato, peeled 2 pcs Garlic cloves,grated 50 grams Parsley, chopped 1 grams Saffron 1 grams Fennel powder 2 grams Fennel leaves Spicice sachet: 1 pc Clove 1 pc Bay leaf 1 sprig Savory pinch Thyme few drops Pernod 12 grams Salt 10 pcs Bread slices 150 grams Butter Recipe 1. Divide the fish (large ones in slices, smaller ones whole) into two groups, according to the cooking time required. 2.Saute the onions and leeks in the olive oil. 3. Combine all the ingredients except the fish and simmer for 20 minutes. Remove spice sachet. 4. Add fish requiring the longer cooking time and simmer for 10 minutes. 5. Add fish requiring shorter cooking time and continue to simmer for 5 minutes. 6. Toast bread and brush with garlic butter, place on bottom of soup terrine, and pour the soup into the terrire

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Podcast Summary

WE'RE BACK ONLINE!!

Podcasting in .m4a format, Angus Sessions represents some of the best folk and traditional music around in pubs in Angus, Scotland. The music draws on Scottish and Irish fiddle and pipe tunes and there's a good smattering of folk songs, both old and contemporary from across the world.

Sessions featured include: Aboukir Hotel, Carnoustie; Caledonian Hotel, Brechin; Clova Hotel, Glen Clova; and Three Bellies Brae Bar in Kirriemuir The podcast is live and raw, with minimal editing so as to best capture the feeling of a REAL session.