Cullen Skink
Time: 1 hour
Our Finnan Haddie shines in this comforting winter recipe. A rich, comforting Scottish classic from the village of Cullen, this hearty soup is gently smoky, creamy, and deeply satisfying.
INGREDIENTS
Yield: 6 servings
- 1–2 pounds Finnan Haddie (smoked haddock)
- 2 cups whole milk
- 2 tbsp unsalted butter
- 3 leeks
- 1½ lb floury potatoes (Yukon Gold or Russet), peeled and diced
- 2 cups stock, water, or more milk
- 1 bay leaf
- ½–1 cup heavy cream
- Freshly ground black pepper
- Salt
- Chives or parsley, finely chopped
PREPARATION
Step 1
Gently heat milk until steaming. Place the haddock pieces in the milk with the bay leaf. Cook for 5–7 minutes until the fish flakes easily.
Step 2
Remove the fish and reserve the milk.
Step 3
In a heavy pot, melt the butter over medium heat. Add the sliced leeks and cook gently for 5–8 minutes until soft and translucent, not browned.
Step 4
Add diced potatoes to the pot, then pour in the reserved milk and the fish stock (or water). Bring to a gentle simmer and cook for 12–15 minutes, until the potatoes are tender.
Step 5
Lightly mash some of the potatoes against the side of the pot to thicken the soup, leaving plenty of chunks for body.
Step 6
Add the flaked haddock and cream. Warm through gently for 3–5 minutes. Season with black pepper and salt only if necessary.
Step 7
Ladle into warm bowls and finish with chopped chives or parsley. Serve with crusty bread or oatcakes.
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