Cullen Skink
Celebrate Burn’s Night with this classic Scottish soup recipe from Olive magazine made with smoked haddock.
Ingredients – Serves 4
300g smoked haddock
25g butter
1 onion, chopped
1 large leek, chopped, rinsed and drained
300g floury potatoes, peeled and cut into bite-sized chunks
750ml chicken stock
150ml double cream
ground white pepper
2 tbsp chopped chives
2 tbsp chopped flat-leaf parsley
Method
Step 1
Put the smoked haddock in a baking dish and pour over a kettle full of just-boiled water. Cover and leave for 15 minutes, then scoop out and drain on kitchen paper. Remove any skin and flake the flesh into large chunks, discarding any bones as you go.
Step 2
Melt the butter in a large pan then cook the onion and leek for 15-20 minutes or until really soft.
Step 3
Add the potatoes and cook in the butter for a minute, then pour in the stock and bring to a simmer.
Step 4
Cook until the potatoes are tender, then use a masher to roughly crush a third of the potatoes in the pan.
Step 5
Stir in the cream, haddock chunks and season with salt and white pepper.
Step 6
Bring back to a simmer for 2-3 minutes or until the fish is heated through, then stir in the chives and parsley before serving in warm bowls.
Shop Ingredients
W Harvey & Sons Cornish Smoked Haddock
