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Cullen Skink

Cullen Skink is a comforting, creamy, luscious, thick Scottish soup loaded with un-dyed smoked haddock, potatoes, and onions. Serves 4 - 6

Course Light meal, light supper, Lunch, Starter
Cuisine Scottish
Keyword potatoes, smoked haddock, soup
Prep Time 20 minutes
Cook Time 55 minutes

Ingredients

For the stock:

  • 2 tablespoons olive oil
  • 30g unsalted butter
  • 150g/1 medium white onion, peeled and roughly chopped
  • 140g/1 leek, cleaned, trimmed, cleaned and roughly chopped
  • 200ml dry white wine
  • 600ml cold water
  • 600g smoked un-dyed haddock (2 Arbroath Smokies)
  • ½ teaspoon fine salt
  • ⅛ teaspoon freshly ground black pepper

Additional ingredients for the soup:

  • 50g unsalted butter
  • 200g/1 large white onion, peeled and finely chopped
  • 12g/3-4 cloves of garlic, crushed
  • 120g/1 leek, trimmed, cleaned and finely chopped
  • 600g floury potatoes, such as Maris Piper, peeled and cut into small cubes
  • 300ml double/heavy cream
  • 500ml milk
  • ¼ teaspoon fine salt
  • ⅛ teaspoon freshly ground black pepper

To serve:

  • extra freshly ground black pepper
  • chopped parsley
  • fresh bread

Instructions

  1. 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.

  2. Take the lid off, add the wine and boil for 1 minute.

  3. 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.

  4. 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.

  5. Make the soup: remove any fat rising to the surface of the stock.

  6. 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.

  7. As the onion and leek cook, peel the potatoes and cut into small cubes.

  8. 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.

  9. As the potatoes cook, remove the skin and bones (if there are any) from the haddock and flake the flesh.

  10. Add the fish to the soup with the cream and milk.

  11. Bring to a simmer to ensure everything is hot. Taste and adjust seasoning. You may need additional salt and pepper

  12. To serve: serve with extra freshly ground black pepper, chopped parsley and fresh bread.

Recipe Notes

Equipment:

  • kitchen scales and measuring spoons
  • chopping board and knife
  • measuring jug
  • large saucepan or cast iron casserole
  • strainer/sieve