Recipes, reviews & lifestyle

Tuesday, 19 January 2016

Cullen Skink - a traditional Scottish soup

The other day when it was particularly cold out, and we both needed something to warm up our souls, I decided to try out a soup which traditionally comes from the fishing villages of Cullen in Scotland. 
Finnan haddock was traditionally used for this broth, or 'skink' as they would have referred to it. I decided to use ordinary smoked haddock as it's really hard to find Finnan Haddock these days. 
This recipe is based on the book Farmhouse Cookery by Readers Digest. 
The recipe is usually a lot thicker, but I actually like it thinner as I prefer my soups a lot more watery and broth-like. I just love how this is soup is so smokey and creamy and just a great one for winter!

Ingredients

450g Smoked Haddock
1 onion, peeled and chopped roughly
1 pint fish stock
225g young leeks, thinly sliced
225g cooked and mashed potato
50g butter
1/2 pint single cream
1 egg yolk
Salt
Pepper
1 tbsp finely chopped parsley

Note - make sure you remember to cook and mash your potato before starting this recipe!

Method

1. Place the haddock and chopped onion in a saucepan and cover with cold water (how much cold water you put depends on the size of your pan. This will really affect the outcome of your soup. The more water, the less thick it will be. I would however recommend you do cover your fish fully. I used quite a wide, deep frying pan, which meant I used quite a lot of water).

2. Bring slowly to the boil and simmer for 10 minutes, or until the fish is becoming really flakey. 



3. Strain but keep the liquid and discard the onion. Flake the fish in a bowl. Bring the liquid to the boil again in the same pan and simmer for 10 minutes more.



4. Add the stock to the pan and bring to the boil again. Add the leeks and boil for 10 minutes or until the leeks are tender. 

5. Mix in the mash potato and butter. Add the flaked fish and simmer for 5 minutes.




6. Beat together the cream and egg yolk and add to the soup. Stir over a low heat until warm. Do not boil as it could curdle. Season and serve with a sprinkle of the parsley. 






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