Cullen Skink - haddock to heaven

Описание: Learn how to make Cullen Skink, a traditional Scottish smoked haddock soup that’s creamy, comforting, and packed with flavor. This authentic recipe uses smoked haddock, potatoes, leeks, and milk to create a hearty dish perfect for a cozy dinner or exploring Scottish cuisine.

Ingredients:
1 lb (500 g) smoked haddock, skin and bones removed
2 tbsp butter
1 medium onion, finely chopped
2 large leeks, sliced into ½-inch (1 cm) pieces
1 lb (500 g) potatoes, diced into ½-inch (1 cm) chunks
2 cups (500 ml) whole milk
1 pinch salt
1 pinch freshly ground black pepper
4 tsp fresh parsley or chives, chopped (optional)
4 crusty bread rolls (optional)
Instructions:
Poach the Haddock
Place the smoked haddock in a large pan and pour in the milk to just cover the fish. Heat gently over medium-low heat until the milk starts to steam. Let the haddock poach for 5-7 minutes, or until it flakes easily when tested with a fork. Remove the fish from the pan and set aside, reserving the milk.

Cook the Vegetables
In a separate large pan, melt the butter over medium heat. Add the onion and leeks and cook gently for about 5 minutes, stirring occasionally, until softened.

Simmer with Potatoes
Add the diced potatoes to the pan with the vegetables, along with 1¼ cups (300 ml) of the reserved milk from poaching. Simmer for about 10 minutes, or until the potatoes are tender.

Prepare the Haddock
Flake the haddock into large chunks, ensuring there are no remaining bones.

Thicken the Soup
Mash together half of the cooked potatoes and vegetables with half of the flaked haddock to thicken the soup. You can do this directly in the pan with a potato masher or use a food processor.

Combine and Heat Through
Return the mashed mixture to the pan, add the remaining flaked haddock, and pour in the rest of the poaching milk. Season to taste with salt and freshly ground black pepper. Gently heat the soup until it is piping hot, but avoid boiling to prevent the milk from separating.

Serve
Ladle the Cullen Skink into bowls, sprinkle with fresh parsley or chives if desired, and serve with warm crusty bread.

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