Soup Supper

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.