Smoked fish, leek and potato soup
- December 2012
- For 3-4 people
- Takes 10 min to make, 25 min to cook
This luxuriously creamy soup recipe, known as Cullen skink in Scotland, is made with smoked fish, leeks, potatoes and double cream.
- 12.4g (7.3g saturated)
- 24.8g (3.3g sugars)
For 4 servings
- 300g sustainably sourced smoked pollock or smoked haddock fillet
- 650ml fish or vegetable stock
- Generous knob of butter
- 2 large leeks, trimmed, washed and finely sliced
- 500g potatoes, peeled and cut into 4-5mm cubes
- 4 tbsp double cream
- Finely chopped fresh parsley to finish (optional)
- Put the fish into a saucepan and add the stock. Bring slowly to the boil, then immediately turn off the heat, flip the fish over in the pan, cover and leave for 3 minutes. Turn the fish over again and check if it’s cooked – the flesh should all be opaque and flake easily from the skin. If it’s not quite done, leave it in the covered pan for a couple of minutes longer. Once cooked, lift it out of the pan onto a board, reserving the stock. Take the fish off the skin in large flakes, checking for any bones as you go.
- Heat the butter in a large pan over a medium-low heat. Add the leeks and sweat gently for about 10 minutes until soft. Add the potatoes and reserved stock. Bring to a simmer and cook for about 10 minutes until the potatoes are tender.
- Stir in the cream and flakes of smoked fish. Reheat gently, without boiling, then taste and add salt and pepper as needed. Ladle into warm bowls and finish with a scattering of parsley (optional). Serve at once, with brown bread and butter on the side if you like.
If you don’t have leeks, but you do have spring onions, or even regular onions, you can happily use them instead. Trim and slice 2 good bunches of spring onions and sweat for 5 minutes only. Or finely slice 2 large onions and sweat for 12-15 minutes until soft and tender.
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