Cullen skink

Prep time:

15 min

Cook time:

10 min

Serves:

4

This delicious smoked haddock soup from Ed Baines is a traditional Scottish favourite

Ingredients

• 30 g butter
• 1 onion, chopped
• 2 cloves garlic, chopped
• 2 leeks, washed, trimmed and chopped
• splash white wine
• 500 ml fish stock
• 110 ml cream
• 1 smoked haddock fillet, chopped
• chives, snipped, to garnish

To serve

• 1 small crusty loaf bread

Method

1. Melt the butter in a medium saucepan. Add the onion and garlic and fry gently for 2 minutes over a medium heat.

2. Toss in the leeks and fry for another 3 minutes before pouring in a splash of wine and stirring well to mix the cooking juices.

3. Pour in the stock and cream, add the haddock and let the soup simmer gently for 4-5 minutes. Season to taste with salt and pepper.

4. Sprinkle with chives and serve with rustic crusty bread.