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Traditional cullen skink

Creamy and smoky, this classic Scottish fish soup is great for cold winter nights.

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For the fish stock

For the soup

  • 20g/¾oz unsalted butter
  • 2 banana shallots, finely chopped
  • 100g/4oz leek, white only, finely chopped
  • 2 medium garlic cloves, crushed then finely chopped
  • 200g/7oz Ratte potatoes (or similar waxy potatoes), boiled until tender then peeled
  • 2 Arbroath smokies, skin and bones removed
  • 100ml/3½fl oz whole milk
  • 100ml/3½fl oz double cream
  • freshly ground black pepper

For the garnish