- 40g Butter
- 1 leek, trimmed, roughly chopped
- 4 cups fish stock
- 2 small waxy potatoes, peeled and cut into 2 cm cubes
- 1 Bay leaf
- 300g smoked firm-flesh fish, bones removed and flaked into pieces
- 1/4 cup pure cream
- 1 tablespoon parsley, chopped
- 4 - 6 free-range eggs
Melt butter in large saucepan over a medium heat.
Add leek, cover and cook gently for 10 minutes or until soft.
Add stock, potato, bay leaf and smoked fish.
Simmer gently for 10 minutes or until vegetables are tender.
Stir in cream, parsley and season with pepper.
Poach an egg for each person leaving yolk soft.
Place a warm egg in each serving bowl and ladle soup around it. Serve
Traditionally made with smoked haddock, Cullen Skink originated in the village of Cullen on the north east coast of Scotland.