cullen skink recipe

This traditional Smoked Haddock soup is deliciously tasty and satisfying. It can be served as a starter or main, usually with crusty bread. The smokiness of the fish adds the flavour to the soup.

Cullen Skink Recipe

butter

onion

potatoes

smoked haddock (approximately 2 fillets)*

300 milliliters whole milk (about 1 and 1/4 cups)

300 milliliters boiling water (about 1 and 1/4 cups)

Fish stock cube*

Parsley

Put the milk and smoked haddock skin-up (if...

Put the milk and smoked haddock skin-up (if there is any) into one pan and allow to sit. The milk should cover the whole fish. Don’t turn the heat on yet.

Finely chop an onion and peel and cube...

Finely chop an onion and peel and cube the potatoes.

Add the butter and onion to a pan...

Add the butter and onion to a pan and fry for around 5 minutes until the onion is soft but not brown.

Add the potatoes for a minute before pouring...

Add the potatoes for a minute before pouring in 300ml of boiling water. Cover and allow to simmer for 15 minutes or so until the potatoes are cooked through.

Meanwhile, heat the milk and haddock gradually, moving...

Meanwhile, heat the milk and haddock gradually, moving the milk around with a wooden spoon every now and then so it doesn't stick. It should take about 5 minutes or so for the milk to heat up and then cook the fish for a further 5 minutes.

Remove the smoked haddock from the milk with...

Remove the smoked haddock from the milk with a slotted spoon and keep the milk to one side.

Allow the fish to cool slightly and any...

Allow the fish to cool slightly and any skin or bones and discard them.

Take a masher or fork and roughly mash...

Take a masher or fork and roughly mash about a quarter of the potatoes. You can just do this in the pan, no need to take any out.

Add the milk to the pan of potatoes...

Add the milk to the pan of potatoes and onions and stir for a few minutes to combine.

Use a fork to separate the smoked haddock...

Use a fork to separate the smoked haddock into large chunks then add to the pan and stir gently through. Salt and pepper to taste.

Add parsley or cream if you choose to.

Cullen Skink is a creamy Scottish soup made with smoked haddock. It&#x27;s pure comfort food and very easy to make at home. Serve with crusty bread or oatcakes for a hearty, filling meal.

Cullen Skink

Tablespoon Butter

Tablespoon Flavourless Oil

Onion,

small Leek, chopped finely

450G Natural Dyed Smoked Boneless Haddock Fillets

Bay Leaf

Whole Milk

Vegetable Stock

Tablespoons Double Cream

Tablespoon Freshly chopped chives

Melt the butter and oil in a large...

Melt the butter and oil in a large saucepan.  Add the onion and leek and cook over a low to medium heat until softened, about 5-10 minutes.

Add the diced potato, bay leaf and a...

Add the diced potato, bay leaf and a few grindings of freshly ground black pepper and cook for a few minutes.

Pour in the milk and vegetable stock and...

Pour in the milk and vegetable stock and place the fish fillets on top.  Slowly bring the mixture to the boil, then turn the heat right down and cook for about 5 minutes.  The fish is ready when it flakes  very easily when touched with a fork.

Remove the fish from the pan (it will...

Remove the fish from the pan (it will be very tender by now and will break into pieces) and set aside on a plate, covering to keep it warm.

Return the soup mixture to the boil, then...

Return the soup mixture to the boil, then turn the heat right down and simmer for about 10 minutes or until the potatoes are soft.  Using a potato masher or fork, mash some of the potatoes into smaller pieces.

Break the fish into chunks and return to...

Break the fish into chunks and return to the pan.  Pour in the double cream and cook on a low heat for about 5 minutes. Season to taste, then pour the soup into serving bowls and sprinkle with freshly snipped chives or parsley.

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Cullen Skink Recipe

Cullen Skink

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