Hugh Fearnley-Whittingstall’s Cullen Skink

A healthy twist on a traditional Scottish soup dish made with smoked haddock - perfect for evenings by the fire!
10 minutes prep, 15 minutes cook
Serves 4
Ingredients
2 tbsp olive or vegetable oil
2 medium leeks or onions, trimmed, halved and sliced
3 garlic cloves, sliced 2 bay leaves (optional)
1 rounded tbsp medium-hot curry powder or paste
300ml whole milk
500ml veg stock
300g smoked haddock or pollock fillet, skinned and cut into bite-sized pieces
400g tin cannellini or borlotti beans, drained and rinsed
200g baby spinach
2 tbsp chopped flat-leaf parsley or coriander (optional)
Black pepper
Method
Place a large saucepan over a medium heat. Add the oil and then the leeks or onions, garlic, bay leaves if using, and curry powder or paste. Sweat, stirring regularly, for 3-4 minutes.
Pour in the milk and stock, bring to a simmer and cook for a further 2–3 minutes.
Add the smoked fish and beans followed by the spinach, adding it a handful at a time as it wilts down in the simmering soup. By the time the spinach is wilted (in just a few minutes), the fish will be cooked.
Add the chopped parsley or coriander if using, and season with a few twists of pepper (the smoked fish should make it salty enough). Ladle into warm bowls and serve.
Recipe taken from Eat Better, Forever: 7 Ways to Transform Your Diet by Hugh Fearnley-Whittingstall
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20 minutes + cooling and freezing
Serves 4
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