Cullen Skink

Cullen Skink

Introduction

Our wonderful national smoked haddock soup.

Method

For the stock, heat the oil, add the veg and stir well. Sweat for 10 mins on low – don’t colour. Remove lid and add the wine, boil for 1 min. Add 1.2 litres water and the Smokies. Bring up almost to the boil then skim well. Reduce the heat and simmer gently for 20 mins.

Cool and strain through a fine sieve, keeping the stock. Discard the veg but set the fish pieces aside and flake.

For the soup, heat a large saucepan, add the butter, shallots, leek and garlic. Sweat for 10 mins but don’t colour. Add the potatoes and stock from earlier and simmer until the potatoes are tender. Add the cream, milk and the flaked fish and warm through gently. Season and serve in warm bowls, garnished with chopped chives and a turn of black pepper.

Additional Information

I use Arbroath Smokies in this Cullen Skink because they're so delicious!

Serves

6

Ingredients

For the stock (makes 1.2 litres)
2 tbsp olive oil
2 Arbroath Smokies, roughly chopped
100ml dry white wine
100g white veg (leeks, fennel, onion, roughly chopped)
For the soup
40g butter
2 shallots, finely chopped
2 cloves garlic, finely chopped
2 leeks, finely chopped
600g potatoes, peeled & diced
300ml double cream
200ml milk

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