Scottish Cullen skink

Ingredients:

(Serves 4)

1. Stock

50g butter
1 tbsp vegetable oil
1 leek, 1 spring onion, half fennel bulb
150ml white wine
400g fresh smoked coloured haddock
400ml water

2. Soup

50g butter
 1 tbsp vegetable oil
1 leek, 1 spring onion, 2 garlic cloves
1 purple potatoe, 1 new potatoe (about 300 gr in total)
 1 410 gr evaporated milk can.
1 tbsp finely chopped fresh parsley
 1 pinch grated nutmeg

Preparation method

1. Stock preparation

 heat the butter and vegetable oil in a large pan and gently fry the chopped leek, spring onion and fennel until softened.

 add the white wine and bring to the boil.

 add the smoked haddock, and the water and bring back to the boil.

 reduce the heat and simmer for 10 minutes

2. In between.

 Strain the haddock and chop into pieces. Reserve the cooking stock.

 In the microwave steam chopped potatoes x 5 minutes

3. Soup preparation.

 heat the butter with the vegetable oil and fry the finely chopped leek, spring onion and garlic until softened.

 add the potatoes and the chopped smoked haddock to the pan.

 add the reserved cooking stock and bring to the boil

 reduce the heat and simmer for 5 minutes, or until the potatoes are tender

 stir in the cream and continue simmer for another 5 minutes.

 Remove from heat and add the chopped fresh parsley and a sprinkling of freshly grated nutmeg.