Cullen Skink

An authentic Scottish recipe from www.clans.org.uk

A soup from Cullen in Morayshire using smoked haddock for a rich flavour.

Ingredients

- 1 large smoked haddock of around 2 lb
- 1 medium onion, chopped fine.
- 1 and a half pints (900ml) milk
- 2 tablespoons butter
- 8 oz mashed potato
- Salt and pepper
- 1 bay leaf
- Chopped parsley
- Water
- Toast as accompaniment when serving

Method

  • Cover the haddock with water in a shallow pan with skin side down.
  • Bring to the boil and simmer for 5 minutes turning once.
  • Take the fish from the pan and remove the skin and bones.
  • Flake the fish and return to the stock.
  • Add chopped onion, bay leaf, salt and pepper.
  • Simmer for a further 10 minutes.
  • Strain off the stock and keep it ready - discard the bay leaf and keep the fish warm.
  • Add the milk to the fish stock and bring to the boil.
  • Add mashed potato to make a rich and thick soup.
  • Add the fish and check the seasoning - add more if needed.
  • When serving, add the butter in small pieces so it runs through the soup.
  • Serve with chopped parsley on top, and toast by the side.

Recipe listing . .