North East Scottish Fish Soup
Flaky white fish, tender tatties, and sweet leeks simmered in a delicate, comforting milky broth. A simple coastal classic from Scotland's Buchan shore.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 340 kcal
Equipment
- •Large saucepan
- •Chopping board
- •Chef's knife
- •Wooden spoon
- •Ladle
Nutrition
Per serving, approximate
- Calories
- 340 kcal
- fat
- 14 g
- carbs
- 24 g
- fibre
- 3 g
- protein
- 32 g
- calories
- 340 kcal
Instructions
- 1
Melt the butter in a large saucepan over medium heat on the hob.
- 2
Add the sliced leeks and chopped onion with a small pinch of salt.
- 3
Cook gently for 6 to 8 minutes until soft and translucent without browning.
- 4
Add the diced tatties (potatoes), bay leaf, and fish stock to the pan.
- 5
Bring to a boil, then reduce the heat and simmer for 10 minutes until the tatties are tender.
- 6
Lightly crush a few potato cubes against the pan side with a wooden spoon to thicken the broth naturally.
- 7
Pour in the whole milk and double cream, then bring the liquid to a gentle simmer.
- 8
Add the chunks of white fish and simmer gently for 4 to 5 minutes until opaque and tender.
- 9
Remove the bay leaf and season the broth with salt and freshly ground black pepper.
- 10
Stir in the chopped parsley and ladle immediately into warmed soup bowls.
Chef's tips
Do not allow the soup to boil vigorously after adding the milk and fish, or the dairy may split. Floury potatoes break down slightly during cooking and give the broth its traditional body.
Ingredient substitutions
- white fish fillets (haddock or cod) → coley, pollock, or whiting
- whole milk and double cream → unsweetened plain oat milk and plant butter for a dairy-free broth
Storage
Store cooled leftovers in an airtight container in the fridge for up to 2 days.
Reheating
Reheat gently in a saucepan over low heat on the hob until hot, without letting it boil.
Common mistakes to avoid
- •Boiling the broth hard once the fish and milk are added, causing the dairy to curdle.
- •Stirring vigorously after adding the fish, which breaks the delicate chunks into shreds.
Serving suggestions
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