Nordic Stew by Paul Govan of Joseph Pearce’s in Edinburgh
Joseph Pearce’s is a landmark in Edinburgh and it has been open since 1898. It has been a grocery, a wine merchant and now a bar.
Our outside space has the sun for the longest in the whole of Edinburgh.
JP’s is a warm and genuine welcoming bar with a diverse clientele. During the day a raised area to the back is a family-friendly haven, stocked with toys and highchairs for children and their parents. From 5pm we let the grown-up children play themselves in an equally laid-back atmosphere.
Jogging Club, Crayfish and Lucia: Find our events on our Facebook page. Every Tuesday at 7pm we jog from Joseph Pearce’s to Sofi’s via the Water of Leith. In Sofi’s we get a glass of Lingonberry Cordial and then we jog back. Annually in August we have ticketed Crayfish parties - the tickets go like butter in sunshine. Lucia is the 13th December and a popular Swedish tradition where Swedish girls and boys come and sing dressed in white nightgowns... you have to be there!
For more information visit http://www.bodabar.com/joseph-pearces/
Ingredients: Serves 6
1kg smoked haddock fillet
500g Belhaven smoked trout
1 large white onion, roughly chopped
3 leeks
1 litre milk
sprig of dill
50g flatleaf parsley, finely chopped
12 boiled salad potatoes
50g butter
250g frozen peas
Method:
1. Finely chop the green stem of the leeks and roughly chop the white parts of the leek.
2. Sweat the onion in butter for 5 mins on a low heat, add leeks, sweat for an extra 10 mins.
3. Now add in the haddock and cook for 5 mins.
4. Add in the milk and simmer on a low heat for 10 mins.
5. Next add in the broken pieces of trout and frozen peas to the pan and leave to simmer for 5 mins.
6. Serve with bread, a side of butter and some parsley and dill to garnish.
In association with Taste Communications.
www.tastecommunications.co.uk
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