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+ servings

Smoked White Fish and Tactical Nuclear Penguin Soup

Course Main Dish, Soup
Cuisine Scottish
Keyword beer, Cameron's stovetop smoker, cream, fish, lycooking, lyukum cooking lab, potato, recipe, soup
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 1 hour 25 minutes
Servings 4 portions


  • 240 g white fish tail part
  • 2 cup potatoes golden, peeled and cubed
  • 1/2 cup leeks white part
  • 4 tbsp heavy whipping cream
  • 2 tbsp butter
  • 1 tsp kosher salt adjust to taste
  • 1/4 tsp black pepper freshly ground, adjust to taste
  • 1 bay leaf
  • 1 tbsp scallions thinly sliced
  • 1 tbsp parsley fresh
  • 2 tbsp Tactical Nuclear Penguin optional


  • Prepare all ingredients. Peel and cube potatoes, keep them in cold water till cooking. Wash and slice thinly leeks. Separate filet, bones, and skin of smoked wWhite fish tail. I prefer the tail for more skin and bones, which are used to make smoked fish stock.
    Smoked White Fish
  • Cover fish skin and bones with 6 cups of cold water. Bring to boil on high heat, reduce to low, and simmer for 20 minutes. Strain the stock. Discard fish skin and bones.
    Making Smoked White Fish Broth
  • While fish stock is cooking, melt butter on medium heat, add leeks, and cook them till soft and fragrant. Do not brown them. Add potatoes and saute them for 4-5 minutes. Add smoked fish stock, season with salt and black pepper, add bay leaf, and simmer on low heat for 20 minutes, covered with a lid.
    Cooking Smoked White Fish Soup
  • Add Tactical Nuclear Penguin. Adjust the taste. Add half of scallions, parsley, and cream. Turn off the heat.
    Tactical Nuclear Penguin
  • Serve hot, sprinkled with more scallions and parsley.
    Smoked White Fish Soup with Tactical Nuclear Penguin