Hugh Fearnley-Whittingstall’s Cullen Skink

Name: Hugh Fearnley-Whittingstall’s Cullen Skink
Prep time: 10 minutes
Cook time: 15 minutes
Yield: 4 Servings
Cuisine: British
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

preparation 10 minutes
cook time 15 minutes
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

Ingredients Method

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 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.