Cullen Skink
A combination of smoky fish with chunks of potato in a creamy soup with leeks...just heaven!
Ingredients
- 675g natural skinless smoked haddock (see Notes)
- 180g leek chopped
- 60g onion chopped
- 675g potatoes peeled, cooked and diced (see Notes)
- 800ml milk I use semi-skimmed
- 250ml double cream I use Elmlea to reduce the calories!
- 30g butter
- 5g plain flour
- 4 tsp chopped fresh parsley
- salt and freshly ground pepper to taste
- crusty bread to serve
Instructions
- Peel, dice and cook the potatoes for 5 to 10 minutes, until just cooked (see Notes).
- Trim the fish, remove any bones and cut it into small chunks.
- Chop and wash the leek and onion.
- Melt the butter in a large soup or casserole pot over a medium heat and sweat the onion and leek for 3 minutes, stirring frequently.
- Stir in the flour and cook for 1 minute, stirring constantly.
- Reduce the heat to low and then slowly add the milk and cream, then add the fish and cook on a gentle (low to medium) heat for 8 minutes. DO NOT BOIL as this will cause it to split.
- Add the cooked potato and simmer on the lowest heat for 10 minutes.
- Add the chopped parsley and season with salt (if needed) and pepper, to taste.
- Serve with some homemade bread.
Notes
- I'd highly recommend buying the freshest fish from your local fishmonger if you can. The quality of the fish will make this soup go from good to heavenly!!
- If you have the time, I’d suggest cooking your potatoes earlier in the day, so that they’re ready for adding at step 7. Cut them into 1.5 to 2 cm dice and cook in salted water for 5 to 10 minutes (until just cooked).