Turbot & Scallops with Mussel Broth- Fishbox Recipe

Turbot & Scallops with Mussel Broth- Fishbox Recipe
Fishboxer Morven Bridges from Inverness

'It’s dead simple, the flavours are pretty subtle & the fish is absolutely the star!'


For the broth/stock

500ml water

200ml dry white wine

1 onion

1 carrot

1 leek

2 celery sticks

1 bay leaf

fresh parsley

fresh thyme

8 peppercorns

1 clove garlic



For the mussels

2 handfuls of mussels

4 baby carrots

4 baby leeks

2 baby turnips or ½ a small salad turnip

6 cherry tomatoes

handful of samphire

1 tbsp capers

juice of ½ lemon

1 tsp butter

salt and black pepper


For the Turbot and scallops

2 turbot fillets

4 large scallops or 8 queenies

1 tbsp vegetable oil

1 tsp butter

lemon juice


Broth – roughly chop veggies & add with all other ingredients to pan.  Bring to the boil & simmer for 10-15 mins.  Strain & discard veggies & herbs.


Mussels – clean & ½ or ¼ baby veg & boil or steam till al-dente, strain & set aside.  Cook mussels in broth till open, add cherry tomato halves, samphire, capers, lemon juice, 1 tsp butter & cooked veg and season.


Fish & scallops – Fry in oil/butter for ~2mins per side (max – less for queenies) finish with a squeeze of lemon juice


To serve – spoon the mussel & veg broth into 2 bowls &, top with 1 fillet of fish & 2 scallops (or 4 queenies) per bowl.  Serve with plenty of crusty bread to mop up all the broth.