RCI-SP.002.0082.001
Cullen skink
A soup from Cullen in Morayshire using smoked haddock for a rich flavour.
Prep10 min
Cook45 min
Total55 min
Servings4
Difficultyintermediate
Ingredients
- smoked haddock of around 2 lb1 large
- onion1 mediumchopped fine.
- and a half pints (900ml) milk1 unit
- 2 tablespoons
- mashed potato8 oz
- 1 unit
- 1 unit
- 1 unit
- 1 unit
- Toast as accompaniment when serving1 unit
Method
1
Melt the butter in a large saucepan over medium heat, then add the finely chopped onion and cook gently for 5-7 minutes until softened and translucent.
7 minutes
2
Pour the water into the pan and add the bay leaf, bringing the liquid to a gentle simmer.
3 minutes
3
Add the smoked haddock to the simmering water and poach gently for 8-10 minutes until the fish is just cooked through and flakes easily.
10 minutes
4
Carefully remove the haddock from the pan, set aside to cool slightly, then flake the flesh into large chunks, discarding any skin and bones.
5 minutes
5
Add the peeled and diced potatoes to the reserved poaching liquid and simmer for 12-15 minutes until completely tender.
15 minutes
6
Remove the bay leaf and use a potato masher or the back of a spoon to roughly crush some of the potato pieces to thicken the soup to a chowder-like consistency.
2 minutes
7
Return the flaked haddock to the pan, stir gently to combine, and heat through for 2-3 minutes over low heat.
3 minutes
8
Season generously with salt and pepper to taste, then ladle into warm bowls and garnish with freshly chopped parsley before serving.
1 minutes