Cullen Skink is a Scottish soup, but it’s very thick, very hearty and wonderfully rich and filling. I always serve it with thick chunks of granary bread and butter (don’t torment me with your margarine fakery!). Just the job for these cold, bright days. And it’s fish so it will make you really brainy. Brainier – you are, after all, my readers.
The name comes from the fishing village of Cullen, in Morayshire. “Skink” is a soup made originally from a shin of beef. But nowadays the main ingredient is smoked haddock. Och aye the noo (as absolutely no-one says in Scotland).
No lizards were harmed in the preparation of this recipe.
1 x large pan
1 x plate
1 x potato peeler
1 x potato masher
1oz / 30g butter
½ onion – finely chopped
1 pint / 600ml of creamy milk
1lb / 480g potatoes – peeled and diced
1/2lb / 240g smoked haddock (pref. undyed)
1 tblspn fresh parsley – finely chopped (or ½ tblspn dried)
Melt the butter in a pan
Add the onion and sweat for 7-8 minutes until soft but not browned
Pour in the milk and bring to the boil
Add the potatoes and simmer for 20 minutes until they are really soft
Place the haddock on the top and simmer for about 5 minutes or until the fish begin to flake easily
Remove the fish carefully onto a plate and leave it until it’s cool enough to handle
Flake the fish, removing any bones and skin as you do so
While the fish is cooling, mash the potatoes in the pan just a little to thicken the soup
Put the fish back into the pan
Stir in the parsley and season to taste.