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Member recipe

Smoked fish, leak and potato soup

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Cooking time

Prep: 10 minutes Cook: 25 minutes

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Serves 4

Known as Cullen Skink in Scotland. Serves 3-4

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  • 400g smoked fish fillet, haddock or pollock
  • 750ml fish or vegetable stock
  • 25g butter
  • 500g potatoes - unpeeled new potatoes
  • 2 large leeks, thinly sliced
  • Finely chopped parsley for garnish


  1. Poach fish in stock, bring slowly to boil then turn off. Leave for 3-4 minutes then check to see if it is cooked. Flake, checking for bones and set aside, reserving the stock.

  2. Melt butter in a pan and add leeks, sweat gently for 10 minutes until soft. Add the potatoes and reserved stock. Simmer for 10 minutes until the potatoes are cooked.

  3. Stir in the cream or creme fraiche and flaked fish. Reheat gently without boiling add salt and pepper to taste and serve.

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6th Nov, 2018
Tried it for the first time today......gorgeous
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