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Cullen Skink Soup

Cullen Skink Soup

Posted on October 12 2022, By: Seafield Seafoods Admin

Cullen Skink Soup

This soup is a Scottish classic, creamy and comforting – the perfect winter warmer. Cullen skink originates from Cullen, a small town on the North coast of Aberdeenshire, Scotland.  This is a traditional version of the classic soup. We recommend serving your Cullen Skink with plenty of buttered bread to mop up all the soup from the bowl!

Serves 4.

Ingredients

  • 1 Smoked haddock loin or 2 large fillets
  • 1 Onion or shallot finely chopped
  • 2 Baby leeks or one leek finely chopped
  • 1/2 Celery stick finely chopped
  • 1 Garlic clove crushed
  • 3 Medium potatoes diced into cubes
  • 200 ml milk
  • 350 ml vegetable stock or use fish stock
  • 100 ml double cream
  • Salt and white pepper
  • Chopped tarragon or parsley, to serve optional
  • Butter

Method

  • In a small frying pan, add the haddock and the milk. Bring to the boil, turn off the heat and cover. Allow to sit off the heat.
  • In another saucepan, fry the onion, celery, leek and garlic over a low heat in a tablespoon of butter for 10 minutes or until really soft but not coloured.
  • Add the cubed potatoes and stir through.
  • Add the vegetable stock, bring to the boil and cook for 10 minutes or until the potatoes are soft.
  • Using a potato masher, crush some of the potato just to thicken the soup a bit.
  • Pour the milk and the fish into the pan and stir, flaking the fish.
  • Pour the double cream in and simmer for a couple of minutes.
  • Taste and adjust the seasoning with salt and white pepper. Serve the Cullen Skink in deep bowls with a little chopped tarragon or parsley and with plenty of buttered bread.

Tips

  • Other herbs such as parsley, chives or dill would work well. Leave out the herbs completely if you don’t have any.
  • Use a mixture of smoked haddock and smoked salmon for something a little different.
  • Serve the soup with plenty of buttered bread.
  • Top the soup with a poached egg for something extra. 
  • If you have any leftover mashed potatoes, they can be used instead of the cubed potatoes in this recipe. 
  • The soup is usually quite chunky with a thin broth. If you want a smooth soup, blitz it with a hand blender.