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Smoked fish, leak and potato soup
Serves 4
Easy
Prep:
Cook:
Known as Cullen Skink in Scotland. Serves 3-4
Skip to ingredients
- 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
Method
step 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.step 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.step 3
Stir in the cream or creme fraiche and flaked fish. Reheat gently without boiling add salt and pepper to taste and serve.
