Cullen Skink

Cullen Skink is a traditional Scottish soup that originates from the fishing village of Cullen in Moray, Scotland. It’s a hearty and creamy soup made with smoked haddock, potatoes, onions, and leeks. Here’s a Cullen Skink recipe with a description of the process:

Ingredients:

• 1 pound (about 450 grams) smoked haddock fillets, skin-on
• 2 cups whole milk
• 2 cups water
• 2 large potatoes, peeled and diced
• 1 large onion, finely chopped
• 1 leek, trimmed and sliced
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped, for garnish
• Crusty bread or oatcakes, for serving

Instructions:

1. Start by poaching the smoked haddock. Place the haddock fillets skin-side down in a large skillet or pan. Pour in the milk and water until the fish is just covered. If necessary, you can cut the haddock into smaller pieces to fit in the pan.
2. Bring the liquid to a gentle simmer over medium heat. Poach the haddock for about 8-10 minutes, or until the fish is cooked through and flakes easily. Remove the haddock from the poaching liquid, and let it cool slightly. Once cooled, remove and discard the skin, and break the haddock into flakes. Reserve the poaching liquid.
3. In a large soup pot, melt the butter over medium heat. Add the finely chopped onion and sliced leek, and sauté for about 5 minutes, or until they become soft and translucent.
4. Add the diced potatoes to the pot and cook for an additional 5 minutes, stirring occasionally.
5. Stir in the all-purpose flour, coating the vegetables with a light roux.
6. Gradually pour in the reserved poaching liquid from the haddock, stirring continuously to create a smooth, creamy base for the soup.
7. Add the flaked smoked haddock to the pot, and let the soup simmer for about 15-20 minutes, or until the potatoes are tender and the flavors have melded together.
8. Season the Cullen Skink with salt and freshly ground black pepper to taste. Be cautious with the salt, as smoked haddock is naturally salty.
9. To serve, ladle the hot Cullen Skink into bowls, garnish with chopped fresh parsley, and enjoy with crusty bread or oatcakes on the side.

Cullen Skink is a comforting and flavorful soup that’s perfect for a chilly day. Its rich smokiness from the haddock, combined with the creaminess of the potatoes and leeks, makes it a beloved dish in Scottish cuisine.