Cullen Skink
A Scottish classic, cullen skink is a creamy soup made with Scottish smoked haddock, potatoes and cream.
Ingredients
- 1 Smoked haddock loin or 2 large fillets
- 1 Onion or shallot finely chopped
- 2 Baby leeks or one leek finely chopped
- 1/2 Celery stick finely chopped
- 1 Garlic clove crushed
- 3 Medium potatoes diced into cubes
- 200 ml milk
- 350 ml vegetable stock or use fish stock
- 100 ml double cream
- Salt and white pepper
- Chopped tarragon or parsley, to serve optional
- Butter
Instructions
- In a small frying pan, add the haddock and the milk. Bring to the boil, turn off the heat and cover. Allow to sit off the heat.
- In another saucepan, fry the onion, celery, leek and garlic over a low heat in a tablespoon of butter for 10 minutes or until really soft but not coloured.
- Add the cubed potatoes and stir through.
- Add the vegetable stock, bring to the boil and cook for 10 minutes or until the potatoes are soft.
- Using a potato masher, crush some of the potato just to thicken the soup a bit.
- Pour the milk and the fish into the pan and stir, flaking the fish.
- Pour the double cream in and simmer for a couple of minutes.
- Taste and adjust the seasoning with salt and white pepper. Serve the Cullen Skink in deep bowls with a little chopped tarragon or parsley and with plenty of buttered bread.
