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Try this light but warming spring supper

Hugh Fearnley Whittingstall's healthy take on this Scottish fish soup makes for a quick and hearty but healthy supper that's perfect for cool spring evenings.

For Hugh, Cullen skink is an old Scottish friend that he keeps welcoming back to his kitchen, in various guises. This time round the usual spuds are swapped for creamy beans, there’s a healthy dose of greens in the form of spinach, and a dash of curry gives lovely warmth and extra comfort.

Serves 4

  • 2 tbsp olive or vegetable oil
  • medium leeks or onions, trimmed, halved and sliced
  • garlic cloves,  sliced 2 bay leaves (optional)
  • 1 rounded tbsp medium-hot curry powder or paste
  • 300ml whole milk
  • 500ml veg stock (page 325)
  • About 300g smoked haddock or pollack fillet, skinned and cut into bite-sized pieces
  • 400g tin cannellini or borlotti beans, drained and rinsed
  • About 200g baby spinach (or regular spinach, tough stalks removed, leaves roughly chopped)
  • 2 tbsp chopped flat-leaf parsley or coriander (optional)
  • Black pepper

Method

Place a large saucepan over a medium heat. Add the oil and then the leeks or onions, garlic, bay leaves if using, and curry powder or paste. Sweat, stirring regularly, for 3–4 minutes.

Pour in the milk and stock, bring to a simmer and cook for a further 2–3 minutes.

Add the smoked fish and beans followed by the spinach, adding it a handful at a time as it wilts down in the simmering soup. By the time the spinach is wilted (in just a few minutes), the fish will be cooked.

Add the chopped parsley or coriander if using, and season with a few twists of pepper (the smoked fish should make it salty enough). Ladle into warm bowls and serve.

KIPPER VARIATION: You can use kipper fillets instead of the smoked haddock or pollack.

VEG VARIATIONS: Add sweetcorn (frozen or even tinned) or peas, instead of, or as well as, the beans. And, of course, potatoes can replace the beans for a classic cullen skink – peel  and roughly chop the spuds, add them to the simmering stock and cook until just tender before adding the smoked fish.

Eat Better Forever by Hugh Fearnley-Whittingstall is available to buy now.

Find more ideas here

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