Cullen Skink is a rich thick Scottish soup made with smoked haddock, potatoes and onions. An authentic Cullen Skink will use Finnan Haddie, but it can also be prepared with any other undyed smoked haddock.
The name of this rich, tasty soup comes from the fishing village of Cullen, in Morayshire. “Skink” is a soup made originally from a shin of beef. But in this case, the main ingredient is smoked haddock.
- 300g Finnan Haddie
- 1 bay leaf
- 20g butter
- 1 onion finely chopped
- 1 large leek, trimmed, halved & thinly sliced
- 2 potatoes, peeled & cut into 1cm dice
- 350ml milk
- Salt and Pepper
- Parsley or Chives finely chopped, to serve
Put the fish and bay leaf into a large pan cover with about 250ml cold water
Bring to the boil and simmer gently for about 5 minutes, turning once
Remove from the heat and remove the fish with a slotted spoon, keep the poaching liquid.
Remove the skin from the haddock, plus any bones, then gently flake the fish.
Melt butter in another pan over a low heat, and add the onion and the leek.
Cover and allow to sweat, without colouring, for 5 minutes until softened.
Add the potato and stir to coat with butter. Pour in the haddock cooking liquor and bay leaf, and bring to a simmer.
Cook for 5-10 minutes until the potato is tender.
Discard the bay leaf, add the milk, some salt and white pepper to taste and process the soup with a hand blender. Taste and adjust seasoning if necessary.
Add half of the smoked haddock flakes to the soup and reheat.
Divide the remaining Smoked haddock between warmed bowls and surround with soup, sprinkle with Parsley.
Serve immediately with crusty bread.