a celebration of north east seafood

seagate, peterhead harbour

9th september 2023
11:00 - 16:00


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Red coconut bisque with seafood salsa


  • oil
  • onion 1, roughly chopped
  • garlic 1 clove, roughly chopped
  • ginger a small chunk, roughly chopped
  • Thai red curry paste 2 tbsp
  • coconut milk 400g tin
  • light chicken stock 400ml
  • sweet potato 1 large, peeled and chunked

Seafood salsa

  • white crabmeat 100g
  • cooked small north Atlantic prawns 100g, chopped
  • spring onions 2, finely chopped
  • coriander a handful, chopped
  • lime 1, juiced
  • red chilli 1, finely chopped


  1. Heat a little oil in a pan and cook the onion, garlic and ginger for 5 minutes until softened.

  2. Stir in the curry paste and cook for 2-3 minutes. Tip in the coconut milk and chicken stock and add the sweet potato.

  3. Simmer until the sweet potato is tender then tip everything into a blender and whizz until smooth.

  4. Mix the salsa ingredients. Divide the soup between bowls and top with the salsa.

Recipe by Olive Magazine

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