Smoked Fish and Cabbage Soup with Potato Scones (Cullen Skink) recipe, brought to you by MiNDFOOD.
A Scottish speciality, this recipe is traditionally served as a starter. But with its hearty mix of potatoes, smoked cod and shredded cabbage, makes a perfect mid-week meal.
Serves 6 – makes about 16 scones
500g potatoes, peeled,
cut into large pieces
2 tsp salt
¾ cup plain flour
750g smoked cod
2 bay leaves
8 cups milk
1 brown onion, finely chopped
1 large potato, peeled, extra, diced
3 cups finely shredded cabbage
freshly ground black pepper
1 Place potatoes into a saucepan and cover with cold water. Place over a high heat and bring to the boil. Simmer for 20 minutes or until potatoes are soft in the centre. Drain. Add butter and salt. Mash until smooth. Gradually stir in flour until a stiff dough forms. Transfer to a bowl, cover and refrigerate for 1 hour or until cold.
2 Turn dough out onto a lightly floured surface and gently roll until 1.5cm thick. Using a 7cm round biscuit cutter cut scones from dough. Heat a non-stick frying pan over a medium-low heat. When hot, rub a little oil over pan. Add 3-4 scones and cook for 4 minutes or until lightly golden on base. Turn and cook for a further 4 minutes or until golden and cooked through. Cook remaining scones.
3 To make soup, place fish and bay leaves into a large saucepan and cover with milk. Place over a medium heat and bring to a gentle simmer. Simmer for 8 minutes or until fish is cooked. Remove fish with a slotted spoon and transfer to a plate. Flake.
4 Add onion and extra potato to pan with milk. Cook for 15 minutes or until soft. Using a hand blender, puree onion and potato mixture. Return fish to pan with cabbage. Cook for 2 minutes or until fish is heated through and cabbage is tender.
5 Season with salt and pepper. Serve bowls of soup topped with freshly ground black pepper and scones on the side.