Soup Kitchen: Smoked Angelfish soup
This last week I’ve been working on recipes using the great range of smoked fish products gifted to me by Delicious Fish at Earth Fair Market, Tokai. I had used some of the smoked Angelfish early in the week to make fish cakes and so to use up the rest I made this smoked fish soup. The idea is loosely based on the traditional Scottish “Cullen Skink” – a smoked haddock soup with onions and potatoes.
100g smoked Angelfish flaked (check for bones)
2 shallots, cut in to thin rings
1 leek, chopped finely
6 potatoes, cut into small cubes, skins on.
1 cup/250ml milk
1 cup/250ml water
1 egg yolk
1 tsp butter
1 handful of chopped parsley
Ground black pepper to taste
Traditionally for Cullen Skink, the fish is poached in milk, however this is not necessary when using smoked fish as I did. If you want to use smoked haddock (such as you get in the UK) you could do that before adding the vegetables.
Combine the milk and water in a saucepan over medium heat. Add the flaked fish, potatoes, shallots and leek. Cook until the potatoes are soft and start to crumble then remove from the heat. Add the butter and egg yolk and stir through well. Add the chopped parsley just before serving and season to taste with ground black pepper.
Serve with some nice bread. I had the sourdough from Knead bakery.
There should be the usual beautiful picture of the soup here…unfortunately my photographer is away in the UK at an oceanography conference, if only he wasn’t so multi-talented! 😦