This Cullen Skink is a traditional Scottish dish that’s rich, hearty, and full of flavor. The smoked haddock gives it a unique taste that’s sure to impress. Plus, it’s a great way to get more fish into your diet, which is full of important nutrients.
Ingredients:
- 1 tbsp unsalted butter
- 1 medium onion, finely chopped
- 400g medium potatoes (about 2), peeled and cut into 1cm cubes
- 250g smoked haddock
- 250ml whole milk
- ½ small bunch of parsley or chives, finely chopped
Method of preparation:
Melt the butter in a large saucepan over medium heat. Add the chopped onion and cook until it’s soft and translucent.
Add the cubed potatoes to the saucepan and cook for a few more minutes.
Add the smoked haddock to the saucepan and cover with the milk. Bring the mixture to a simmer and cook until the haddock is cooked through and the potatoes are tender. This should take about 15-20 minutes.
Use a slotted spoon to remove the haddock from the saucepan. Flake the fish into large pieces, being careful to remove any bones.
Use an immersion blender or a potato masher to partially mash the potatoes in the saucepan. This will help thicken the soup.
Return the flaked haddock to the saucepan and stir to combine. If the soup is too thick, you can add a little more milk.
Season the soup with salt and pepper to taste. Stir in the chopped parsley or chives just before serving.
