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Image for Recipe - Hugh Fearnley-Whittingstall’s Cullen Skink

Hugh Fearnley-Whittingstall’s Cullen Skink

Image for Recipe - Hugh Fearnley-Whittingstall’s Cullen Skink
  • Time preparation 10 minutes
  • cook time 15 minutes
  • Serve Serves 4

A healthy twist on a traditional Scottish soup dish made with smoked haddock - perfect for evenings by the fire!

Recipe taken from Eat Better, Forever: 7 Ways to Transform Your Diet by Hugh Fearnley-Whittingstall
  • 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

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.

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.

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