Preparation

1. Peel and chop onion and garlic.

2. Chop the celery and small mushrooms finely.

3. Chop the herbs for the garnish.

4. Dice smoked fish

5. Squeeze the lemon

Instructions

1. Boil the whisky for 1 minute light the pan and burn off the alcohol – if not extinguished in a minute put a lid on the pan to kill the flames.

2. Melt the butter in a large pan and add the onion, celery garlic and mushrooms, fry until vegetables just softening.

3. Add curry powder and saffron and cook lightly for 2 minutes, then pour in the whisky, milk and 500ml water and bring to the boil.

4. Add the diced smoked fish and simmer slowly for a further 2 minutes until the fish is just cooked (do not overcook)

5. Add cayenne pepper, lemon juice and seasonings to taste (go careful on the salt as the fish is salty)

6. Allow to cool a little then whizz in a blender – if you want a really smooth soup then pass through a sieve and discard what’s left.

7. Quickly cook spinach, drain and squeeze out excess water and tear roughly add to the soup with saved diced fish and chopped coriander.

8. Heat the soup again for approximately 2 minutes to make sure the fish is cooked and serve piping hot sprinkled with chopped chives

9. Check seasonings again and serve.

I do like to sieve the soup as it makes a lovely creamy soup, as you garnish with further smocked and spinach it still has some texture.