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Cullen skink
Moray coast smoked haddock, potato and leek soup
Cullen skink takes its name from the fishing village of Cullen on the Moray Firth in north-east Scotland, and it is now served in pubs from Aberdeen to Edinburgh. Undyed smoked haddock is poached in milk, which then becomes the base of a creamy soup with potato, onion and leek; the flaked fish goes back in at the end. Smoky, gentle and filling, it is eaten with oatcakes or crusty bread. Chef's tip: choose pale, undyed smoked haddock; the bright yellow kind is coloured and tastes harsher.
- Total time
- 45 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the soup
Method
0/6 doneStep 1: Put 14 oz undyed smoked haddock fillet in a wide pan with 2 ½ cups whole milk and 1 bay leaf. Bring just to a simmer, then poach very gently for 5–6 minutes until the fish is opaque and flakes easily.
8 minStep 2: Lift out the fish, keep the milk, and flake the flesh into large pieces, removing all skin and bones.
5 minStep 3: Melt 1 oz butter in a pot over a medium-low heat and cook 1 onion and 1 leek for 8 minutes until soft but not coloured.
8 minStep 4: Add 14 oz potatoes, 1 ¼ cups water and the poaching milk (remove the bay). Simmer for 12–15 minutes until the potatoes are very soft. Mash about a third of them into the soup to thicken it.
15 minStep 5: Return the haddock with ¼ cup double cream and warm through for 2 minutes without boiling. A common mistake is salting before tasting; smoked haddock is salty, so season with ½ tsp black pepper only and add salt at the end if needed.
3 minStep 6: Ladle into bowls and scatter with 1 tbsp chives.
1 min
Nutrition per serving
- Calories
- 360 kcal
- Protein
- 28 g
- Carbs
- 26 g
- Fat
- 16 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does cullen skink take?
- About 45 minutes in total: 15 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of whole milk?
- Semi-skimmed milk with 1 tbsp cream per 240ml (1 cup).
- What can I use instead of butter?
- The same weight of ghee or coconut oil (for frying and most baking).
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