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Smoked fish, leak and potato soup

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4
Known as Cullen Skink in Scotland. Serves 3-4


  • 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


  • 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.

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