Cullen Skink

A big warm Scottish hug of a soup

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Dice the onion, finely slice the leek and finely chop or crush the garlic. In a large pot, melt the butter and saute the onion and leek with a pinch of salt over a medium-low heat for 5 minutes or until soft and translucent.

Step 2

Add the garlic and saute for a minute more.

Step 3

Add the cream, spices, stock cube, and 300ml boiling water. Gently place in the whole smoked fish, cover and simmer on a low heat for 5 minutes or until the fish becomes opaque and flaky.

Step 4

While the fish is cooking, peel and dice the potatoes. Once the fish is cooked, carefully lift it out of the soup and gently flake it into large pieces, removing any bones. Set aside.

Step 5

Add the potatoes into the soup and simmer for 15-20 minutes, until the potatoes are fork tender. Finely chop the parsley.

Step 6

Once the potatoes are cooked, remove from the heat. Adjust the thickness of the soup to your liking by adding more water, or mashing a few of the potatoes into the soup.

Step 7

Add the flaked fish back into the soup, and add the parsley. Taste and adjust the seasoning. Serve with thick crusty bread and butter.