Cullen skink
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
A classic Scottish soup with smoked haddock, leeks and potato
Ingredients
  • FOR THE STOCK
  • 75g butter
  • 1 tbsp vegetable oil
  • 2 leeks, roughly chopped
  • 2 onions, peeled, roughly chopped
  • 2 fennel bulbs, roughly chopped
  • 250ml oz white wine
  • 500g smoked haddock
  • 750ml water
  • FOR THE SOUP
  • 75g butter
  • 1 tbsp vegetable oil
  • 2 leeks, finely chopped
  • 2 shallots, peeled, finely chopped
  • 2 garlic cloves, peeled, crushed
  • 300g potatoes, peeled, chopped
  • 500m double cream
  • 1 tbsp finely chopped fresh parsley
  • pinch freshly grated nutmeg
Instructions
  1. For the stock, heat the butter and vegetable oil in a large pan and gently fry the leeks, onions and fennel for 3-4 minutes, or until softened.
  2. Add the white wine to the pan and bring to the boil. Add the smoked haddock, pour in the water and bring back to the boil. Reduce the heat and simmer for 30 minutes, skimming off any scum that rises to the surface, until the haddock is cooked through.
  3. Strain the haddock, reserving the cooking stock. Chop the haddock into bite-sized pieces.
  4. For the soup, heat the butter with the vegetable oil and fry the leeks, shallots and garlic for 3-4 minutes, or until softened. Add the potatoes and the chopped smoked haddock to the pan.
  5. Add the reserved cooking stock and bring to the boil, then reduce the heat and simmer for 10-15 minutes, or until the potatoes are tender. Stir in the cream and briefly blend the soup with a stick blender.
  6. Serve the soup with crusty bread and sprinkle with the chopped fresh parsley and a sprinkling of freshly grated nutmeg.
Recipe by George Hughes Fishmongers at https://www.georgehughesfishmonger.com/from-cullen-skink-to-kedgeree-all-hail-the-humble-haddock/