Smoked fish soup

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.

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

1. 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.
2. 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.
3. 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.

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