This dish is based on the wonderful “Cullen Skink”, a rich east coast soup made from smoked fish, potatoes and onions. It was traditionally made in the village of Cullen which is north of Aberdeen - the word “Skink” is Norse for a soup or an essence. I developed the idea for this Smokie Chowder while I was doing some cooking demonstrations for the Fife Farmer's Markets. Iain Spink who has built his own portable smoker goes from event to event producing these succulent smoked fish. I saw him deftly removing the skin and bones from his Smokies and thought “what a waste, I could use the bones for stock". So here is a true Farmer's Market recipe.
1 Smokie plus a few extra bones and skins!
Herbs such as parsley fennel or dill
1 onion peeled and chopped
1 carrot diced
2 sticks celery diced
50 mls white wine
1 large potato diced
Read more about Iain Spink and his Arbroath Smokies here>