Cullen skink is a classic Scottish soup that has been Kiwi-fied here, using kumara instead of potato. Use your favourite smoked fish.
Ingredients
| 1 whole | Smoked fish, approximately 450g, cut into quarters (Main) |
| 2 cups | Whole milk |
| 1 | Large onion, finely sliced |
| ½ | Leeks, white part only, finely sliced |
| 1 small | Fennel bulb, optional, finely sliced |
| 50 g | Butter |
| 1 large | Kumara, peeled and grated (Main) |
| 2 cups | Fish stock, hot (Main) |
| 1 | Lemon, juiced, as much as needed to taste |
| 1 small handful | Chopped chives, for serving |
Directions
- 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.
