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Cullen skink

Credit: The Hairy Bikers Cullen skink

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Cullen skink
Ingredients

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  • For the stock:
  • 75g butter
  • vegetable oil, for frying
  • 2 x leek(s), roughly chopped
  • 2 x onion(s), roughly chopped
  • 2 x fennel, bulbs; roughly chopped
  • 1 x wine, white, large glass
  • 500g smoked haddock
  • 750ml water
  • For the soup:
  • 75g butter
  • vegetable oil, for frying
  • 2 x leek(s), finely chopped
  • 2 x shallots, finely chopped
  • 2 x garlic clove(s), crushed
  • 300g potato(es), peeled & diced
  • 500g smoked haddock
  • 500ml double cream
  • 1tbsp parsley, finely chopped
  • nutmeg, freshly grated; to taste
Method

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1. Start by making the stock. Heat the butter and a little oil in a large saucepan, add the leeks, onions and fennel and sweat until soft.

2. Add the white wine and bring to the boil.

3. Add the haddock.

4. Pour in the water and bring to the boil. Leave and simmer for 30 minutes, removing any scum from the top.

5. Once cooked strain through muslin and set aside.

6. In another large saucepan heat the other 75g of butter with a little vegetable oil and add the finely chopped leeks, shallots and garlic.

7. Add the diced potatoes, dice the smoked haddock and add this to the pan.

8. Add the strained stock and bring to the boil, leave to simmer for 10 – 15 minutes until the potatoes are tender.

9. Add the cream and, using a hand blender, carefully blitz so that you still have chunks of potato and fish in the soup but half of the liquid is pureed.

To Serve

Serve with crusty bread and sprinkle with chopped parsley and nutmeg.

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