Cullen Skink is not, as you might think, a villain from the latest Bond franchise, But a beautiful rich winter fish soup; one sniff and you'll be won over.
- 400 g natural smoked haddock, skin removed and boned
- 560 ml full fat milk
- 2 fresh bay leaves
- 0.25 tsp freshly milled black pepper
- 50 g butter
- 2 onions, peeled and very finely chopped
- 1 medium leek, washed and cut into small chunks
- 3 medium potatoes, unpeeled, cut into small chunks
- 200 ml water roughly
- 1 fish stock cube, crumbled
- plenty of chive, chopped, to serve
- double cream (optional)
- Place the fish into a pan large enough to hold it comfortably, and cover with the milk.
- Add the bay leaf and pepper and bring to a gentle simmer.
- Once simmering, turn off the heat, and leave to infuse whilst you get on with the rest of the soup.
- Meanwhile, melt the butter in another pan on medium to low heat, add the onion and the leek. Cover and cook for about 10 minutes until really well softened, with little or no colour.
- Add the potato chunks and stir to coat with butter.
- Lift the cooked haddock out of the milk and reserve.
- Pour the haddock cooking liquor and bay leaf into the onions and potatoes.
- Add the water and stock cube and bring to a simmer.
- Then cook gently for 10-15 minutes until the potato is cooked through.
- Meanwhile, with a fork, gently break the cooked haddock into chunky flakes.
- Once the potatoes are cooked, add the haddock and lots of chopped chives.
- Add a little double cream to enrich if you like. I sometimes add a poached egg to the finished soup.
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