Cullen Skink
by Tavolino
A traditional Scottish smoked haddock soup, creamy and comforting, featuring tender potatoes and fresh herbs.
Ingredients
- unsalted butter 1 tbsp
- medium onion 1
- medium potatoes 400g
- smoked haddock 250g
- whole milk 250ml
- fresh parsley or chives 1/2 small bunch
Preparation
- 1
Peel and finely dice the medium onion.
- 2
Peel the 400g potatoes and cut them into small, even cubes.
- 3
Finely chop the 1/2 small bunch of fresh parsley or chives.
- 4
Melt the 1 tbsp of unsalted butter in a large pot over medium heat.
- 5
Add the diced onion to the pot and sauté until soft and translucent.
- 6
Add the cubed potatoes to the pot and stir to coat them with the butter.
- 7
Pour in enough water to just cover the potatoes and bring to a boil.
- 8
Reduce the heat and simmer the potatoes until they are tender.
- 9
Place the 250g smoked haddock on top of the potatoes.
- 10
Cover the pot and poach the fish for 8 minutes until it flakes easily.
- 11
Remove the haddock from the pot, flake it into pieces, and set aside.
- 12
Pour the 250ml whole milk into the pot with the potatoes.
- 13
Mash some of the potatoes in the liquid to thicken the soup slightly.
- 14
Return the flaked fish to the pot and stir gently to combine.
- 15
Garnish the soup with the chopped fresh herbs before serving.