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Cullen Skink soup

Course: Pescetarian, Soup, Starter
Cuisine: Pescetarian, Scottish
Keyword: Cullen skink, Scottish food, Scottish soup, Smoked haddock recipes
Servings: 6

Ingredients

  • 500 g undyed smoked haddock
  • 1 Bay leaf
  • knob butter
  • 1 onion finely chopped
  • 1 leek washed, cut into chunks
  • 4 medium potatoes cut into chunks
  • 500 ml whole milk
  • Bunch Chives finely chopped

Instructions

  • Put the fish into a pan and cover with cold water. Add a bay leaf and bring gently to the boil. Remove from the pan and set aside to cool.
  • Melt the butter in another pan on a medium-low heat, adding the onion and the leek. Cover and allow to sweat, without colouring, for about 10 minutes until softened. Season with black pepper.
  • Stir in the potatoes, then pour in the haddock cooking liquor and bring to a simmer.
  • Break the haddock into flakes, reserving some for the garnish. Lift out a few potatoes and leeks, also for garnish.
  • Add the milk and half the haddock to the pan, stir then blend.
  • Season and serve the soup with a garnish of potato, leek and haddock in each bowl, plus a sprinkling of chives.