United Kingdom · United Kingdom

Cullen Skink (Moray Firth Smoked Haddock Soup)

Name: Cullen Skink (Moray Firth Smoked Haddock Soup)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: United Kingdom
Ingredients: smoked haddock fillet 400 g; potatoes, cubed 400 g; onion, chopped 150 g; milk 500 ml; butter 30 g; bay leaves 2 pieces; parsley, chopped 10 g; black pepper 2 g

A creamy smoked haddock and potato soup from Scotland.

45 minutes · 4 servings · Easy

The Moray Firth was the source of the haddock that made this dish possible, and the light curing smoke is what separates it from any other fish soup. Cook the fish whole and bone-in, then strain, or the broth stays thin and tastes only salty. Finely diced potato gives the body without making it heavy.

Ingredients

smoked haddock fillet400 g
potatoes, cubed400 g
onion, chopped150 g
milk500 ml
butter30 g
bay leaves2 pieces
parsley, chopped10 g
black pepper2 g

Directions

1
Poach haddock in milk with bay 8 minutes; remove and flake.
2
Soften onion in butter 6 minutes.
3
Add potatoes and reserved milk; simmer 12 minutes.
4
Mash some potatoes; add flaked haddock; warm 3 minutes.
5
Top with parsley and pepper.

Source: WorldBite Editorial · WorldBite Proprietary Editorial Content