Cullen skink

Name: Cullen skink
Cook time: 25 min
Total time: 25 min
Yield: Serves 4
Ingredients: Large (approx 900g) smoked, un-dyed haddock; Large onion, finely chopped; 2 large potatoes, cooked and mashed; 2 pints milk; 1 bay leaf; Handful of flat leaf parsley, chopped; Knob of butter

Easy
Online only

Easy
Online only

Serves 4
Cooking time 25 minutes

A classic Scottish recipe, Cullen Skink is an easy traditional Scottish soup with a rich, creamy flavour.

For something similar, check out this creamy smoked haddock soup with fresh herbs and spinach – it would make a really elegant starter.

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Ingredients

Large (approx 900g) smoked, un-dyed haddock
Large onion, finely chopped
2 large potatoes, cooked and mashed
2 pints milk
1 bay leaf
Handful of flat leaf parsley, chopped
Knob of butter

Large (approx 900g) smoked, un-dyed haddock
Large onion, finely chopped
2 large potatoes, cooked and mashed
2 pints milk
1 bay leaf
Handful of flat leaf parsley, chopped
Knob of butter

Method

Bring the milk to a gentle boil and poach the haddock for three minutes along with the bay leaf and finely chopped parsley stalks (save the leaves for later on). Turn off the heat and leave for 5 – 10 minutes, then remove the fish and set aside.
In a large pan gently soften the onion in the butter for a few minutes. Add the warmed milk to the onions and add the mashed potato. Cook gently.
Flake the haddock into bite size chunks making sure you remove all bones and any skin. Add to the soup along with the parsley and cook for a further 5 minutes. Season as required, though it’s worth remembering that the smoked fish adds a lot of salt to the dish.

Method

Bring the milk to a gentle boil and poach the haddock for three minutes along with the bay leaf and finely chopped parsley stalks (save the leaves for later on). Turn off the heat and leave for 5 – 10 minutes, then remove the fish and set aside.
In a large pan gently soften the onion in the butter for a few minutes. Add the warmed milk to the onions and add the mashed potato. Cook gently.
Flake the haddock into bite size chunks making sure you remove all bones and any skin. Add to the soup along with the parsley and cook for a further 5 minutes. Season as required, though it’s worth remembering that the smoked fish adds a lot of salt to the dish.

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