United Kingdom · United Kingdom

Cullen Skink (Scottish Smoked Haddock Soup)

Name: Cullen Skink (Scottish 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

Cullen skink takes its name from the fishing town where smoked haddock was landed in barrels, and the soup was made to use what the smoke had already salted. The haddock is cooked with its bones in and then strained out, which is where the smoky depth in the finished bowl comes from. It is thick, pink and unapologetic about both.

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