Cullen Skink

• Gluten free

• Meat

  • 2 Rashers smoked streaky bacon

• Seafood

  • 250 g Shetland haddock, smoked

• Produce

  • 1 Leek, large
  • 1/2 Onion
  • 1 Parsley
  • 350 g Potatoes

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 6 Peppercorns, whole
  • 1 Sea salt

• Dairy

  • 1 tbsp Butter
  • 120 ml Double cream
  • 400 ml Milk, full-fat

Found on elizabethskitchendiary.co.uk

Description

Directions

• Place the fish in a wide saucepan along with the whole peppercorns and cover with the milk. Bring to a gentle simmer and switch the heat off, pop the lid on, and leave to stand for 10 minutes.
• Meanwhile, heat the butter in a soup pan and gently cook the leeks, onion and bacon until the vegetables soften.
• Add the peeled, cubed potatoes and cook for a further five minutes.
• Strain the fish reserving the milk and discarding the peppercorns. Keep the fish warm (I pop it in a bowl and put a plate on top).
• Add the milk to the potatoes and vegetables and simmer, gently, until the potatoes are tender. Dont worry if the milk curdles a bit.
• Using a hand blender or potato masher, puree half of the mixture (a hand blender will give you a creamier texture) and return to the pan.
• Add the double cream and flake and add the fish. Season to taste.
• Reheat the soup but dont allow it to boil.
• Serve immediately with a sprinkling of fresh or dried parsley.