Traditional Cullen Skink 🥔🐟
Cullen Skink is a hearty and comforting Scottish soup made with smoked haddock, potatoes, and cream. Perfect for warming up on a chilly day, this dish is packed with rich, smoky flavours and a creamy texture.
Ingredients:
🐟 Smoked Haddock: 300g, skinless and boneless
🥛 Whole Milk: 600ml
🧅 Onion: 1 large, finely chopped
🥔 Potatoes: 300g, peeled and diced into small cubes
🧈 Butter: 25g
🌿 Fresh Parsley: A handful, chopped (for garnish)
🧂 Salt and Pepper: To taste
Method:
🐟 Poach the Haddock:
Place the smoked haddock in a large saucepan and cover with the milk. Gently bring to a simmer and cook for 5 minutes, or until the fish flakes easily.
Remove the fish with a slotted spoon, flake it into large pieces, and set aside. Reserve the milk.
🧅 Cook the Onions:
In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
🥔 Add the Potatoes:
Stir the diced potatoes into the onions and cook for 2 minutes. Pour in the reserved milk from the haddock and bring to a gentle simmer. Cook until the potatoes are tender, about 15 minutes.
🐟 Add the Haddock:
Gently fold the flaked haddock into the soup. Season with salt and pepper to taste. Simmer for another 5 minutes to let the flavours meld together.
🌿 Serve:
Ladle the soup into bowls, garnish with fresh parsley, and serve with crusty bread for dipping.
Serving Information:
⏱ Prep Time: 10 minutes
⏱ Cook Time: 30 minutes
🍴 Servings: 4
🔥 Calories: ~300 per serving
Rich, creamy, and utterly satisfying, Cullen Skink is a true taste of Scotland! 🥣