Place milk in a pan with the bay leaf and black peppercorns and add fish. Simmer gently for about 8 minutes. Remove fish and strain milk into a bowl. Cut the leek in half and retain green. Chop ...

To make the fish stock heat a medium sized pot on medium heat. Sweat the chopped leek, onion, celery, garlic, peppercorns and fish bones in the rapeseed oil for 5 minutes. Add the 3.5 litres of ...

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And yesterday Lynne Watson was unveiled as the Cullen Skink world champion after she came up with a version of the classic Scottish fish soup based on a recipe by her late grandmother Violet.

There is a warm welcome in store at a Moray village as its volunteer-run tourist opens its doors for a new season.

“It’s SO EASY AND GOOD,” wrote of the soup he featured. It also has one of the best names ever: cullen skink. You probably make your soup differently from mine. That’s why soup is so much fu ...