Cullen Skink Ingredients
- 225 g/8 oz smoked haddock fillet
- 25 g/ 1 oz butter
- 1 onion, finely chopped
- 600 ml/1 pt milk
- 350 g/12 oz potatoes, diced
- 350 g/12 oz cod, boned, skinned and cubed
- 150 ml/5 fl oz double cream
- 2 tablespoons chopped fresh flat-leaf parsley
- salt and freshly ground black pepper
Cullen Skink Recipe
Put the haddock fillet in a large frying pan and cover with boiling water. Let stand for 10 minutes, then drain, reserving 300 ml/10 fl oz of the soaking water. Flake the fish, taking care to remove all the bones.
Melt the butter in a large saucepan over a low heat. Add the onion and sweat gently for 10 minutes until softened. Add the milk and bring to a gentle simmer before adding the potatoes. Cook for 10 minutes.
Add the reserved haddock flakes and the cod. Simmer for a further 10 minutes until the cod is tender.
Remove about one-third of the fish and potatoes, put in a blender or food processor and purée until smooth. Return to the soup with the cream, parsley and salt and pepper to taste. Add a little of the reserved soaking water if the soup seems too thick. Reheat gently and serve hot.