Scottish Cullen Skink Recipe Smoked Haddock Soup
A hearty bowl of soup is magical at any time of the year, and cullen skink is one of the very best, a simple smoked haddock, potato and leek chowder from Moray on the North East Scottish coast.
Servings 2 Servings
Calories 666kcal
Ingredients
- 350 g Skin On Smoked Haddock 12oz
- 500 ml Milk 2 Cups
- 1 Small-Medium Onion 100g
- 1 Bay Leaf
- 1 Medium Leek 150g
- 35 g Butter 2 tablespoon
- 1 Large Potato 300-350g ( Use a floury variety like Maris Piper)
- ⅛ teaspoon White Pepper
- ¼-½ teaspoon Salt Start with a quarter and add more later if required
Instructions
- Cut the onion in half, peel it and then put it in a small (17-18cm or 7") saucepan with the bay leaf and milk, place it on a medium high heat and heat until it is just below boiling point, then pour it over the fish, allow it to sit whilst you prepare the remaining ingredients.
- Clean the leek and then cut it into 1cm (just under ½") thick rounds.
- Heat a 20cm or 8" saucepan over a low-medium heat, melt the butter, then add the leeks, stir to coat, then add a lid and soften without colouring for 7-8 minutes.
- Take half of the onion that was heated in the milk and chop it into a rough 1cm (½") dice. Discard the other half; it has done its job.
- Peel the potato and cut it into a 1cm (just under ½" dice).
- Once the leeks have softened, add the diced potato, onion, salt and white pepper to the pan and give everything a stir.
- Remove the smoked haddock from the milk, pour the milk into the pan, stir then return the lid and cook for 20-25 minutes or until the potato is cooked.
- Whilst the soup base is cooking, remove the skin from the smoked haddock and break it into large flakes, removing any bones as you go.
- Transfer a third to a half of the soup base to a blender, blitz until smooth and return to the pan.
- Add the flaked haddock and cook for a final 5 minutes.
- I like to garnish with fresh dill, but snipped chives are more traditional.
Video
Nutrition
Serving: 1 | Calories: 666kcal | Carbohydrates: 60g | Protein: 59g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 193mg | Sodium: 2177mg | Fiber: 5g | Sugar: 19g
