Scottish Cullen skink recipe
A traditional Cullen skink (smoked-haddock soup) teamed with creamy caramelised leeks.
Prep time: 15 minutes | Cooking time: 40 minutes
SERVES
Six
INGREDIENTS
500g skinless smoked haddock
About 750ml fish stock or water
1 bay leaf
3 leeks
2 onions
2 garlic cloves
75g butter
450g potatoes
300ml double cream
½ bunch of chives, chopped
METHOD
Place the haddock in a large pan and pour in just enough stock or water to cover the fish. Add the bay leaf and bring to the boil over a medium heat. Once it is bubbling, turn down the heat and simmer for five minutes. Remove from the heat and leave to one side to cool completely.
Meanwhile, trim, finely slice and wash the leeks. Peel and finely chop the onions and garlic. Place the butter in a large saucepan, add the leeks, onion and garlic, and place on a medium-low heat. Sauté for 15 minutes, until soft and sticky, but not coloured.
Peel the potatoes, cut into 2-3cm pieces and add to the pan with the leeks. Lift the haddock out of its poaching stock and set aside. Pour the stock over the potatoes and bring back to the boil. Cook for a further 10 minutes, then, using a potato masher, mash the potato pieces lightly to thicken the soup.
Flake in the haddock, stir in the cream and season generously with sea salt and freshly ground black pepper. Bring back to the boil, then serve sprinkled with the chopped chives.
