Scottish Cullen Skink (Smoked Haddock Soup)
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5
8 reviews
Excellent
Scottish Cullen Skink (Smoked Haddock Soup)
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Traditional recipe for Cullen Skink, a creamy smoked haddock soup - much like a chowder -originally from the fishing village of Cullen in Scotland. Healthy recipe using semi-skimmed milk instead of cream and optional leeks in place of onion.
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Ingredients
- 300 g (10.5oz) smoked haddock (1 large fillet)
- 1 litre (1.5 pints/4 ¼ cups) milk semi-skimmed
- 1 bay leaf
- few talks parsley (keep the leaves for later)
- 1 large onion finely chopped, or optional leek, white part only
- 500 g (2-3) potato see notes
- ½ tablespoon parsley finely chopped, fresh leaves
- black pepper to taste, freshly cracked
Instructions
- Put the smoked haddock, bay leaf and freshly parsley with the stalks in a large pan and pour over the milk (keep parsley leaves for later).Cover and poach very gently over a low-medium heat for about 10 minutes (don't overcook the fish otherwise it will turn rubbery).
- Remove the fish with a slotted spoon and set aside on a plate to cool. Throw in the chopped potato and onion (or leek), cover and leave to cook gently until soft for 15-20 minutes.
- Meanwhile, take off the fish skin and flake the fish with your fingers, removing any bones.
- Remove the bay leaf and parsley stalks from the pan then half blitz the soup with a hand blender (or transfer to a liquidiser or food processor) until the desired consistency. I like to blend only half way to have some chunks of potato. Add some pepper (a few turns of the pepper mill) and stir in the flaked smoked haddock and chopped parsley and gently heat. Only add some salt to your taste but not necessary with the smoky fish.
Notes
- Potatoes: if you like your soup chunky, then use waxy potatoes like Charlotte - otherwise if blending to a smooth chowder, use a floury potato such as Binje, Maris Piper or King Edwards. See more on the Potato Market page.
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Overall Rating
5
8 reviews
Excellent
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