Entree: United Kingdom – Scotland Highlands – Cullen Skink (Hearty smoked haddock, potato and onion soup from northeast Scotland)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 25 min

Total 35 min

Ingredients

- 2 smoked haddock fillets, approx. 8 oz (225 g) each, skinned and boned
- 1 lb (450 g) potatoes, peeled and cut into 1/2-inch (1 cm) dice
- 1 medium (about 150 g) onion, finely chopped
- 2 tbsp (30 g) unsalted butter
- 1 tbsp (15 ml) olive oil
- 1 cup (240 ml) fish stock or water
- 2 1/2 cups (600 ml) milk
- 1/2 cup (120 ml) heavy cream
- 1 bay leaf (approx. 0.5 g)
- 2 tbsp (8 g) chopped fresh parsley, plus extra to serve
- Salt to taste (start with 1/2 tsp / 3 g)
- 1/2 tsp (1 g) freshly ground black pepper

Instructions

1. In a large saucepan melt butter with olive oil over medium heat. Add the chopped onion and cook gently until soft and translucent, about 6–8 minutes, without browning.
2. Add the diced potatoes, bay leaf and fish stock or water. Bring to a simmer, cover and cook until potatoes are tender, about 10–12 minutes.
3. Meanwhile, place the smoked haddock in a separate shallow pan with enough milk to just cover and warm gently over low heat until the fish is cooked through and opaque, about 5–7 minutes. Remove fish, reserve the poaching milk, and flake the haddock into large pieces, discarding any skin or bones.
4. Add the reserved poaching milk and the remaining milk to the potato pan, bring back to a gentle simmer. If you prefer a thicker texture, mash a portion of the potatoes in the pot with a spoon or use a potato masher to lightly break them up.
5. Stir in the flaked smoked haddock and heavy cream. Warm through gently for 2–3 minutes—do not boil. Season to taste with salt and freshly ground black pepper.
6. Remove the bay leaf, stir in chopped parsley, and ladle the Cullen Skink into bowls. Serve hot with crusty bread and an extra sprinkle of parsley.