Smoked fish soup (Cullen Skink)

    55 minutes

    Scottish settlers brought this nourishing dish. They called it Cullen Skink—the word "skink" means a stew-like soup.

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    Serves: 4 

    • 1 kg smoked cod or haddock
    • 1 medium onion, peeled and sliced
    • 2 cups milk
    • 2 cups water
    • 4 small floury potatoes, peeled and diced
    • Salt
    • 1 small leek, trimmed, washed and sliced
    • 1¼ cups pouring cream
    • 1 egg yolk
    • Freshly ground black pepper
    • 2 tablespoons chopped fresh parsley
    • 60 g butter (optional)

    Preparation:20min  ›  Cook:35min  ›  Ready in:55min 

    1. Place the fish in a shallow pan with the onion, milk and water and bring to the boil. Reduce the heat, cover the pan and poach gently for about 10 minutes.
    2. Strain the fish liquid through a large sieve into a saucepan and reserve, discarding the onion. Remove the skin and bones from the fish, flake the flesh and set aside.
    3. Meanwhile, boil the potatoes in salted water for 10–15 minutes or until tender. Drain and mash well. Whisk the mashed potatoes into the fish liquid, stir in the leek and bring to the boil. Reduce the heat, cover the pan and simmer for 10–15 minutes, or until the leek is tender.
    4. Whisk the cream and egg yolk together and stir into the soup. Reheat gently, stirring until slightly thickened. Do not boil or the soup will curdle. Stir in the flaked fish and season to taste with pepper only. Stir in the chopped parsley and heat through for 2–3 minutes.
    5. Serve the soup piping hot in warmed bowls. If desired, dot with knobs of butter that melt and run over the surface of the soup.

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