Cullen Skink:

Cullen Skink:  A Scottish milk-based haddock soup.  Sounds ‘orrible…..tastes WONDERFUL!

For 4 people, find:

  • 1 oz (25g) butter
  • 2 medium onions, finely chopped
  • 2 pints full-fat milk
  • 1kg (1 ½ lb) floury potatoes , peeled and cut into 1cm cubes or smaller
  • 500g (1lb) smoked haddock fillet (preferably undyed)
  • Loads of chopped parsley plus a little more for the top
  • Salt and freshly ground black pepper

(I did it for twelve peeps, so I had to do this…….

For 12 people, find:

 

  • 50 g (2 oz) butter
  • 4 large onions, finely chopped
  • 4 litres (6 pints) creamy milk
  • 2kg (4 ½ lb) floury potatoes , peeled and cut into 1cm cubes or smaller
  • 1.5kg (3lb) smoked haddock fillet (preferably undyed)
  • Loads of chopped parsley plus a little more for the top
  • Salt and freshly ground black pepper)

Method:

  • Poach the haddock in the milk and some butter.  25 mins at 160C.
  • Melt butter in a frying pan, add the onions and cook gently for 7 – 8 minutes until soft, but not at all coloured.
  • Take the haddock out of the oven, remove the fish and put the milk in a saucepan on the heat and bring to the boil.
  • Add the onions and the cubed potatoes bringing it back to the boil & simmer for 20 minutes until they are super-soft.
  • When the smoked haddock has cooled a little, discard the skin into the dog or cat and remove any bones (from the haddock, not the dog or cat).  Break the fish up into chunks to put into the pan after thickening.
  • When super-soft,  crush some of the cooked potatoes up against the side of the pan with the wooden spoon to thicken the soup a little.
  • Pop the chunky fish into the pan, gently stirring in the parsley.  Season to taste.  Coarse, freshly ground black pepper is favourite here.
  • Serve – with a swirl of single cream if you want to be fancy, and don’t forget to sprinkle a little more chopped parsley on the top.

 

 

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