Cullen skink

This is a traditional thick soup made with smoked haddock, potatoes, leeks milk and cream. 

Cullen is a Morayshire coastal town. Haddock is a white fish, popular in Scotland for fish and chips. 

The smoked version can be dyed (bright yellow in colour, don't use this  ) or undyed (much more subtle).




I kind of use what I have that's needing used up. I might add courgette or a green pepper or a sweet potato.  As long as you have the smoked haddock, potato and cream you're good to go. If you can't get hold of undyed smoked haddock, make something else. There really is no alternative.


Ingredients  for 4 servings. 

1 tbsp oil

1 onion

1 or 2 leeks

1 or 2 potatoes

1 vegetable stock cube

Some white pepper

Enough water to cover all the vegetable

1 piece of undyed smoked haddock

150 ml cream, double or single.

It shouldn't need salt as the smoked fish is salty.

Parsley to garnish.


Method

Heat oil.  Chop the onions and sweat in a closed pan for 5 minutes 

Add the chopped leeks and any other veg. Sweat a bit longer.

Add the stock cube dissolved in the boiling water. Cover the veg. Add more water if necessary. 

Add the diced potato. 

Bring to the boil then simmer for 30 minutes.

Allow to cool an d liquidise if you want a smooth soup. I don't usually bother.

In another pan poach the fish in milk for 5 minutes. Leave fish in the milk for 10 minutes. Lift out fish with a slotted spoon and remove the skin. Flake the fish if it hasn't already flaked.

Add milk and fish to the soup. Add the cream before serving and taste for seasoning. Add chopped parsley (or not)!

Soup always tastes even better the second day!







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