Cullen Skink (Haddock and Potato Soup)

Cullen skink is a soup from Cullen in Morayshire using smoked haddock for a rich flavour.

Ingredients

• 1 large (2 lb) smoked haddock, preferably Finny haddock
• 1 medium onion, finely chopped
• 1½ pints milk
• 2 tablespoons butter
• 8 oz mashed potato
• Salt
• Pepper
• 1 bay leaf
• Parsley, chopped
• Water
• Toast (optional)

Steps

1. Cover the haddock with water in a shallow pan with skin side down.
2. Bring to the boil and simmer for 5 minutes, turning once.
3. Take the fish from the pan and remove the skin and bones.
4. Flake the fish and return to the stock.
5. Add chopped onion, bay leaf, salt and pepper.
6. Simmer for a further 10 minutes.
7. Strain the stock and keep it ready. Discard the bay leaf and keep the fish warm.
8. Add the milk to the fish stock and bring to the boil.
9. Add mashed potato to make a rich and thick soup.
10. Add the fish and check the seasoning—add more if needed.
11. When serving, add the butter in small pieces so it runs through the soup.
12. Serve with chopped parsley on top, and toast by the side.

More recipes with white fish, onion, milk, butter, potatoes, bay leaves or parsley

Adapted from “Cullen Skink (Haddock and Potato Soup)” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.