The IngredientsThe recipe is simple:
- 2x fillets smoked fish
- 2x Potatoes
- Onion and Leek
- 300ml Water, twice
- 250ml (1x cup) Milk
- Salt and Pepper
Putting it togetherOf course I made it slightly more complex by smoking the fish myself, so here is the full thing.
When last in Christchurch I bought a stovetop smoker from Ballantynes. Using the apple sawdust I smoked two fillets of kahawai, gathered from the Hauraki Gulf on a previous fishing expedition. This could be done in any smoker obviously. Basic steps are
- Defrost kahawai (did also try with travelli - good too).
- Rub with 1/4 cup brown sugar and 1/4 cup of cooking salt.
- Put in pan with 300ml cold water, leave 30 mins
- Pat dry and smoke for 15 minutes at 90-100C
- Transfer fish to pan with 300ml of new cold water plus a bay leaf.
- Bring to the boil. Immediately take off heat. SAVE THE LIQUID.
- Take off skin (if any), pull out bones, break into big chunks.
- OK, fish is done.
Leeks and Onions
Sweat them down in the pan or pot you are making the soup in.
Clean but leave skin on. I used Agrias.
- Clean, skin on
- Cut into chunks
- Add 1/4 to leeks and onion
- Cook remaining potato and mash
Putting it all together
Now we put it together and cook it.
- Add the liquid you boiled the fish in to the leeks/onions/potato
- Cook until potato is cooked
- Add milk, mashed potato, fish.
- Stir and heat together
- Serve with parsley
I'm not sure if this is exactly how they make it in Cullen, but it is a mighty fine soup, especially in winter.
The traditional fish is smoked haddock. The version above has a finely chopped carrot as well. Not sure its part of the recipe or not just yet :-)