Scottish cullen skink

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Cullen skink is a classic Scottish soup made with smoked haddock, potatoes and leeks. It is rich, comforting and hearty enough to serve as a light meal with bread.

Serves: 4 people

Preparation time: 11 min

Ingredients

• smoked haddock fillets – 1 lb
• butter – 2 tbsp
• onion, finely chopped – 1 medium
• leeks, sliced – 2 large
• potatoes, peeled and diced – 1 1/4 lb
• bay leaf – 1
• fish or chicken stock – 2 cups
• whole milk – 3 cups
• heavy cream – 1/2 cup
• salt – to taste
• black pepper – to taste
• parsley, chopped – 2 tbsp

Method

1. Poach the smoked haddock gently in the milk with the bay leaf for 5 to 6 minutes, then lift out the fish and set it aside. Keep the milk for the soup.
2. Melt the butter in a soup pot and cook the onion and leeks over medium heat until soft but not colored.
3. Add the potatoes and stock, then pour in the poaching milk. Simmer until the potatoes are completely tender.
4. Flake the fish into large pieces, stir it into the soup and mash a few potatoes lightly to thicken the broth.
5. Finish with the cream, season with salt and pepper, heat through gently and sprinkle with parsley before serving.