Ingredients with Measurements:
- 1 crappit heid (salted and smoked haddock head)
- 2 onions, sliced
- 2 cups water
- 1 tablespoon butter
- 1 tablespoon flour
- Salt and pepper to taste
Special equipment needed:
- Large pot with lid
Step-by-step instructions:
1. Soak the crappit heid in cold water for at least 2 hours to remove excess salt.
2. In a large pot, add the crappit heid and cover with water. Bring to a boil and then reduce heat to a simmer. Cook for 30 minutes.
3. Remove the crappit heid from the pot and set aside to cool. Reserve the cooking liquid.
4. In the same pot, melt the butter and sauté the onions until softened.
5. Add the flour and stir to combine.
6. Gradually add the reserved cooking liquid, stirring constantly to prevent lumps from forming.
7. Bring the mixture to a boil and then reduce heat to a simmer. Cook for 10 minutes.
8. Flake the crappit heid and add it to the pot. Stir to combine.
9. Season with salt and pepper to taste.
10. Simmer for an additional 10 minutes to allow the flavors to meld together.
11. Serve hot.
- Time:
Preparation time: 2 hours (including soaking time)
- Cooking time: 50 minutes
5. Temperature:
- Simmer on low heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 150
- Fat: 4g
- Carbohydrates: 10g
- Protein: 18g
Substitutions for ingredients:
- Any white fish can be used in place of crappit heid.
- Margarine or oil can be used in place of butter.
Variations:
- Add diced potatoes to the pot for a heartier stew.
- Add a splash of cream for a richer flavor.
Tips and tricks:
- Soaking the crappit heid in cold water helps to remove excess salt.
- Be sure to stir constantly when adding the flour to prevent lumps from forming.
- Use a fork to flake the crappit heid into small pieces.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot on the stove over low heat, stirring occasionally.
Presentation ideas:
- Serve in individual bowls with a sprinkle of chopped parsley on top.
Garnishes:
- Chopped parsley
Pairings:
- Serve with crusty bread for dipping.
Suggested side dishes:
- Steamed vegetables, such as broccoli or green beans.
Troubleshooting advice:
- If the stew is too thick, add more water or fish stock to thin it out.
- If the stew is too thin, add a slurry of cornstarch and water to thicken it up.
Food safety advice:
- Be sure to soak the crappit heid in cold water to remove excess salt before cooking.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
- Crappit heid is a traditional Scottish dish made from the head of a salted and smoked haddock.
Flavor profiles:
- Savory, smoky, and slightly salty.
Serving suggestions:
- Serve hot with crusty bread for dipping.
Related Categories
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Region: Scottish
Taste: Savory, Tangy, Herbal, Oniony, Comforting