Cullen Skink
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Ingredients
- 400 g smoked haddock fillets
- 400 g potatoes
- 1 onion
- 1 leek
- 600 ml whole milk
- 30 g butter
- 100 ml double cream
- 1 bay leaves
Nutrition (per serving)
- Calories
- 468 kcal
- Protein
- 31.9 g
- Carbohydrate
- 27.4 g
- of which sugars
- 11.7 g
- Fat
- 24.6 g
- of which saturates
- 15 g
- Fibre
- 3.6 g
- Salt
- 3.39 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Put the smoked haddock fillets in a wide pan, pour over the whole milk and add the bay leaf, then bring to a gentle simmer for 5 minutes until the fish just flakes.
- 2
Lift out the haddock, reserving the milk, and leave to cool slightly before flaking the flesh off the skin and discarding any bones.
- 3
Melt the butter in a clean pan and cook the finely chopped onion and sliced leek for 8 minutes until soft.
- 4
Peel and dice the potatoes and add to the pan along with the reserved milk. Simmer for 15 minutes until the potatoes are tender.
- 5
Lightly mash some of the potato against the side of the pan to thicken the soup, then stir in the double cream and flaked haddock and warm through for 2 minutes.
- 6
Season with black pepper and ladle into bowls.
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