Cullen Skink is a comforting, creamy, luscious, thick Scottish soup loaded with un-dyed smoked haddock, potatoes, and onions. Serves 4 - 6
First make the stock: heat the oil and butter on a moderate heat, add the vegetables and stir well. Turn the heat down to low, put the lid on and sauté for 15 minutes. Stir from time to time. You are aiming to soften the vegetables, not colour them. If they start colouring turn the heat down straight away.
Take the lid off, add the wine and boil for 1 minute.
Add the water, fish and seasoning and bring to a gentle simmer on a low heat. Skim any scum from the surface of the liquid, put the lid on, and simmer gently for 20 minutes.
Remove the fish from the stock and then strain the liquid. Set the fish aside to add to the soup but throw away the vegetables.
Make the soup: remove any fat rising to the surface of the stock.
Prepare the onion, garlic and leeks – peel trim and finely chop the onion and leeks and peel and crush the garlic. Heat the butter on a moderate heat, add the vegetables and stir well. Turn the heat down to low, put the lid on and sauté for 15 minutes. Stir from time to time. You are aiming to soften the vegetables, not colour them. If they start colouring turn the heat down straight away.
As the onion and leek cook, peel the potatoes and cut into small cubes.
Add the potatoes and the stock and bring to a gentle simmer. Cook with the lid on, until the potatoes are tender – around 5 – 10 minutes, depending on the size and type of the potatoes.
As the potatoes cook, remove the skin and bones (if there are any) from the haddock and flake the flesh.
Add the fish to the soup with the cream and milk.
Bring to a simmer to ensure everything is hot. Taste and adjust seasoning. You may need additional salt and pepper
To serve: serve with extra freshly ground black pepper, chopped parsley and fresh bread.
Equipment: