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Cullen Skink (Smoked Haddock Soup)
The name of this rich, filling and
warming soup comes from the town of
These quantities are for 3 to 4 servings.
Ingredients 2 large floury potatoes Butter 1 large onion 2 pints fresh full cream milk 2 haddock filets (not dyed) Salt Pepper Fresh parsley
Preparation Cube the potatoes into 1 cm cubes.
In a wide and deep pan, soften the finely chopped onion in a large knob of butter.
Add in the 2 pints of milk, bring to the boil slowly then reduce to a simmer. Add in the potatoes and cook until they are softened, with the lid on.
Add in the smoked haddock filets and poach in the milk for 4 minutes.
Remove the filets. Scrape off the skin and remove any bones that you find.
Flake the fish flesh into large chunks and return it into the soup pot.
Season to your taste with salt, pepper and a large handful of roughly chopped parsley.
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Cullen in Morayshire on the northeast coast
of Scotland and the 'Skink' part is a Germanic word for a soup.