RCI-MT.002.0084.001
Cullen skink
A soup from Cullen in Morayshire using smoked haddock for a rich flavour.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- smoked haddock of around 2 lb1 large
- onion1 mediumchopped fine.
- and a half pints (900ml) milk1 unit
- butter2 tablespoons
- mashed potato8 oz
- Salt and pepper1 unit
- bay leaf1 unit
- Chopped parsley1 unit
- Water1 unit
- Toast as accompaniment when serving1 unit
Method
1
Cover the haddock with water in a shallow pan with skin side down.
2
Bring to the boil and simmer for 5 minutes turning once.
3
Take the fish from the pan and remove the skin and bones.
4
Flake the fish and return to the stock.
5
Add chopped onion, bay leaf, salt and pepper.
6
Simmer for a further 10 minutes.
7
Strain off the stock and keep it ready - discard the bay leaf and keep the fish warm.
8
Add the milk to the fish stock and bring to the boil.
9
Add mashed potato to make a rich and thick soup.
10
Add the fish and check the seasoning - add more if needed.
11
When serving, add the butter in small pieces so it runs through the soup.
12
Serve with chopped parsley on top, and toast by the side.