Cullen skink soup is traditionally made with smoked haddock but I find the sweet taste of kipper to be better. Ask your fishmonger to fillet and skin the kipper, or do this yourself, but take care when removing the pinbones to be sure you get them all. I find that warming the kipper first makes the bones come out more easily.
Serves 4 as a starter or 2 for lunch.
1. Melt the butter in a large heavy-based saucepan. Add the onion and cook until softened.
2. Add the potatoes, bay leaf and milk. Bring just to the boil, then simmer for 10–15 minutes until the potatoes are soft.
3. Meanwhile, check the kipper fillets for pinbones and remove any with tweezers, then flake the fillets into pieces. Add most of the kipper pieces to the saucepan and season with salt and pepper.
4. Blitz the soup roughly with a hand blender, then stir in the cream and most of the chopped parsley. Reheat if necessary and serve hot, garnished with the remaining kipper pieces and parsley.
This is an edited extract from My Simple Italian by Theo Randall (Ebury Press, £25).
Join Theo Randall on Saga's Flavours of the Mediterranean cruise
Theo Randall will be demonstrating his Italian cooking skills and discussing life as a Michelin-starred chef on the Saga Pearl II's Flavours of the Mediterranean cruise in July 2016. "Italian cooking is about bringing out the flavour of the ingredients as much as possible," he says. "When it comes to food sometimes less is more - and using quality produce in my cooking is my passion."
Flavours of the Mediterranean is is a food-themed 18-night night cruise sailing from Dover on July 27 and visiting Gibraltar, Barcelona, San Remo and Lisbon, among others.
Find out more about the Flavours of the Mediterranean cruise.