Cullen skink

Serves: 4

Edit

Update

Cancel

Total Time: 35

Prep Time: 15

Cook Time: 20

• 1 tablespoon(s) olive oil
• 1  onion, finely chopped
• 2  leeks, finely chopped
• 1  glass dry white wine
• 600 ml (1 pint) light fish or light vegetable stock
• 4  potatoes, peeled and chopped into bite-size pieces, cooked and drained 2-3 pieces smoked haddock, un-dyed
• 1  bay leaf
• 150 ml (¼ pint) milk
• 100 ml (4fl oz) single cream
• 1 bunch(es) chives, chopped to serve

Method

1. In a large saucepan, heat oil and add onion and leeks. Cook till soft and translucent, but not browned. Add wine and turn heat up a little and cook till alcohol has cooked away. Pour in stock and simmer for 5 mins, then add cooked potatoes and cook for a couple of mins.
2. In another pan, add haddock and bay leaf and pour over milk and a little water to cover fish. Put a lid on and cook gently for about 5 mins, till fish is cooked through. Drain and break up fish into flakes and put to one side.
3. Tip soup mixture a little at a time into a liquidiser and whizz till well combined, adding cream as you go. For a really creamy soup, pass it through a sieve into a clean pan, add cooked flaked fish and heat gently, then top with chives to serve.

• Rated:
• 
• 
• 
• 
• 

by 0 people

View more recipes from

Add your own comments

Here are some alternate versions of this recipe created by our wonderful community of chefs!