Smoked fish soup
Photo by Tam West
Cullen skink is a classic Scottish soup that has been Kiwi-fied here, using kumara instead of potato. Use your favourite smoked fish.
|1 whole||Smoked fish, approximately 450g, cut into quarters|
|2 cups||Whole milk|
|1||Large onion, finely sliced|
|½||Leek, white part only, finely sliced|
|1 small||Fennel bulb, optional, finely sliced|
|1 large||Kumara, peeled and grated|
|2 cups||Fish stock, hot|
|1||Lemon, juiced, as much as needed to taste|
|1 small handful||Chopped chives, for serving|
- Add quarted smoked fish to the milk and bring to a simmer. Remove from heat, strain the milk, cool and reserve. Flake and reserve the fish, discarding skin and bones.
- Gently fry onion, leek and fennel, if using, in butter for 10 minutes until soft. Stir in grated kumara, hot fish stock and the milk and simmer gently until tender.
- Lightly mash the soup (or blitz and return half of it), add the smoked fish, season with pepper and lemon juice and serve with chopped chives.