Recipes>Fish Recipes
Kippers Cullen Skink
by Theo Randall from My Simple Italian
Easy
Serves 4 as a starter or 2 for lunch
Theo Randall’s take on traditional Cullen Skink soup replaces the usual smoked haddock with sweeter kipper. A creamy, warming soup for a cold winter’s day.
Discover more delicious Italian recipes
Classic and modern recipes, from pasta to focaccia
From the book
My Simple Italian
Theo Randall
My Simple Italian
100 foolproof recipes for classic Italian dishes
Simple, fresh ideas for midweek dinners
Comforting recipes for traditional home cooking
Buy From
Introduction
Cullen skink soup is traditionally made with smoked haddock but I find the sweet taste of kipper to be better. Ask your fishmonger to fillet and skin the kipper, or do this yourself, but take care when removing the pinbones to be sure you get them all. I find that warming the kipper first makes the bones come out more easily.
Tags
Ingredients
| 15g | unsalted butter |
|---|---|
| 1 | medium white onion, finely chopped |
| 300g | potatoes, peeled and cut into 2cm pieces |
| 1 | bay leaf |
| 600ml | milk |
| 1 | whole kipper, preferably a Craster kipper, filleted and skinned |
| 3 tbsp | double cream |
| 2 tbsp | chopped parsley |
| sea salt and freshly ground black pepper |
Essential kit
You will need a hand blender.
Method
Melt the butter in a large heavy-based saucepan. Add the onion and cook until softened.
Add the potatoes, bay leaf and milk. Bring just to the boil, then simmer for 10–15 minutes until the potatoes are soft.
Meanwhile, check the kipper fillets for pinbones and remove any with tweezers, then flake the fillets into pieces. Add most of the kipper pieces to the saucepan and season with salt and pepper.
Blitz the soup roughly with a hand blender, then stir in the cream and most of the chopped parsley. Reheat if necessary and serve hot, garnished with the remaining kipper pieces and parsley.
Reviews
Have you tried this recipe? Let us know how it went by leaving a comment below.
Cancel reply
Your review
Name *
Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use .
Be the first to leave a review
Ingredients
Method
More Italian Recipes
View all
Mary Berry’s Burrata Caprese Sharing Platter
by Mary Berry from Mary 90: My Very Best Recipes
Mary Berry’s Arancini with Dolcelatte and Porcini Mushrooms
by Mary Berry from Mary 90: My Very Best Recipes
More Easy Recipes
View all
Lamb Bhuna
by Lindsay Wilson from Filling Meals
Chorizo Potato Bake
by Lindsay Wilson from Filling Meals
More Soup Recipes
View all
Moroccan-spiced Chicken Soup with Olives and Couscous
by Rebecca Woods from Seriously Good Soups
Crab, Chilli and Lime Dumplings in Thai Broth
by Rebecca Woods from Seriously Good Soups
Get our latest recipes, features, book news and ebook deals straight to your inbox every week
