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Perthshire Iasg Brot Soup

Hi Everyone,

We are delighted to bring you the winning recipe from this year's ZUPPA competition.  Back in October the Food and Drink Team from PKC invited local people to submit their favourite soup recipe to be put before the people of Perth in a giant tasting day session!

The winner was Charmaine Assenti, who wowed the crowds at the Cultural Celebration Day on November 20th with her Iasg Brot - which is Gaelic for fish soup.

Here's what Charmaine had to say about her recipe>

"Perth is well known for its Salmon filled waters and people come from far and wide to taste and fish for Salmon, so, I thought that it should feature in a local soup. I added potatoes from the area which many people have memories of picking as a child (Tattie holidays anyone?). Rapeseed oil was also something that I wanted to include because it's produced and grown locally. 

Everyone knows Cullen Skink and this tasty soup recipe is my Perthshire version; hearty and nutritious with super easy to source ingredients, everyone can make this and enjoy."

We love it!

Nicki x


Preparation Time:
20 minutes
Cooking Time:
40 minutes
Serves: 6-8


  • 2 x Perthshire local Salmon Fillets
  • 100gms raw Prawns
  • One large Potato (cubed)
  • Handful of Flat leaf Parsley
  • Vegetable stock (2 pints)
  • Half A Pint of Milk
  • A Few Spoonfuls of Cream to Garnish
  • Couple of Spoonfuls of Rapeseed Oil
  • Freshly ground black pepper to taste


    1. Poach the Salmon fillets in half a pint of milk for a few minutes, turn off the heat and leave to allow the flavour to infuse.
    2. Meanwhile put a couple of tablespoons of Rapeseed Oil in a pan and heat gently, add the chopped onion and cubed potato and saute for 2 to 3 minutes, stirring all the time.
    3. Add the vegetable stock and chopped parsley and simmer for 10 minutes until potato is cooked.
    4. Then add the poached salmon and poaching liquid to the pan and heat through.
    5. Minutes before the end of cooking time add the raw prawns or mussels or both and when cooked add Freshly ground pepper to taste.
    6. Serve this delicious chunky soup to warm bowls and garnish with a swirl of cream and a few leaves of Flat leaf Parsley and, if you wish, a slice of smoked brie.

    Nicki's Tuppenceworth

    When it comes to food, there are three things in life I know to be true. 

    1. When it comes to bragging rights, us Perthshire people live in one of the tastiest and most culinary diverse corners of the world.  Keep your exotic star fruits and kangaroo steaks.  Here we boast the very best in beef, vegetables, berries, orchards, lamb and game… and we’ve not even started on the whiskey and ale!

    2. In Scotland, soup cures all.  From our first foray into real food as babies, through our childhood and into old age it is a reassuring presence in our lives. It’s how your granny poured her love into a big pot and straight into you.  It will chill you down in Summer (gazpacho anyone?) and warm you through in winter. Add some spice, keep it chunky or zap it up and drink from a mug.

    3. My Mum makes the best soup ever. Yes she does. She does.  Although I made Charmaine's recipe for Gill to photograph and I am happy to confirm it is indeed right up there with the best! Try it - you won't be disappointed!

    Leave your comments here and please do share this with your friends! You can also share your photographs and ideas with us. We'd love to see them. As always, tag them #PerthLoveFest and we'll scatter them around our own social media.

    Nicki X