Cullen Skink

Cullen Skink is a creamy, smoky Scottish fish soup – simple, yet surprisingly rich, a bowl of real seaside comfort food.

1. Cook the cod fillet in the milk, at just a gentle simmer, in 8-10 minutes – do not let it boil hard, so the fish does not fall apart.

2. Lift out the fish with a slotted spoon and set the milk aside: this will be the soup's flavourful base.

3. Melt the butter in a pot, sweat the sliced leek glassy and soft in it, then dust it with the smoked paprika and stir for half a minute.

4. Add the diced potato and the reserved fishy milk, and cook together for about 20 minutes, until the potato softens.

5. Mash part of the potato in the pot with a potato masher – this thickens the soup silkily.

6. Tear the fish into larger pieces and return it, heat it just through, and serve with freshly ground pepper and chopped parsley.

Tip: Originally it is made from smoked cod – the smoked paprika brings back that characteristic smoky character, so do not leave it out.