Because everyone needs a store cupboard ingredient recipe that does not take long to cook on days when you want warmth and comfort. I did not count the oil, salt or pepper in the ingredients list as everyone usually has them in their kitchen ready to use. I based the recipe on Cullen skink I had while in Scotland but used vegan double cream as, traditionally, within Bulgarian cooking, you do not mix dairy with fish. I have no idea why as no one has been able to give me a good enough explanation for this and I am not aware of any religious reasons why this is. This is not a rule I live by but wanted to try vegan double cream for some time.
Dairy double cream would work just as well.
Ingredients:
2 fillets smoked haddock
1/2 onion, diced
Vegetable stock
A sprinkle of paprika, to taste
150 ml vegan double cream
1 can potatoes (approximately 560 g can/ equivalent amount cooked potatoes/ 500 g leftover mash)
Method
Start by frying the onion in a little oil, until soft and turning golden.
Add the potatoes or mash and warm through. If using potatoes, mash them with a potato masher for the desired texture.
Add enough vegetable stock to achieve the desired thickness and bring to the boil. Add the sprinkle of paprika and cook for 5 minutes. At this stage, you could always blend the soup if you prefer a smoother texture.
Dice the fish into small chunks to ensure it cooks quickly and add to the potatoes. Cover the pot with a lid and cook for another 5 minutes or until the fish is cooked through.
Stir in the double cream and cook for another couple of minutes. Season with salt and pepper to taste and take off the heat.
Serve in bowls with slices of bread.
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