Soups
Cullen skink (Scottish smoked haddock soup)
Scottish cuisine. A creamy soup made with smoked haddock (finnan haddie), potatoes and onion, thickened with milk and cream. Originating from the town of Cullen on the north-east coast, it is a traditional dish, served as a starter or an evening meal.
Ingredients
Ingredients
Liaison
Spices & seasoning
Optional extras
On the side
Instructions
- Melt the butter with the oil in a large saucepan and sweat the sliced onion and leeks for 8 minutes without colouring.
- Add the peeled potatoes cut into cubes, the water, the bay leaf and the haddock fillets.
- Cover and simmer for 15 minutes until the fish flakes and the potatoes are tender.
- Remove the bay leaf and the fish, flake the haddock, removing the skin and any bones.
- Mash some of the potatoes in the pan to thicken the soup.
- Pour in the milk, bring to a simmer for a few minutes, then return the flaked fish.
- Off the heat, stir in the cream and season with pepper and nutmeg.
- Serve sprinkled with parsley and accompanied by toasted bread.
Variations and tips
Lighter version. Replace the cream with a spoonful of fromage frais and the butter with a drizzle of olive oil.
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French
Moroccan
Indian
French
Original Ecomely recipe.