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Cullen Skink (Haddock, Potato & Leek Soup) Recipe

Cullen Skink (Haddock, Potato & Leek Soup)

Rating 4-5 out of 5 - Most cooks definitely will make this recipe again
Graham

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Cullen Skink (Haddock, Potato & Leek Soup) is a thick soup originating in the town of Cullen in Moray, on the north-east coast of Scotland. Made of smoked haddock, potatoes and leeks, an authentic Cullen Skink is often served as a starter at formal Scottish dinners and is also widely served as a part of an everyday dish across the North East of Scotland.

Cullen Skink is smokier and more assertive than American chowder, heartier than classical French bisque and, if you are watching your weight, you can use skimmed milk, it doesn't detract from the wonderful smokey flavour of this dish.

      Preparation Time: 10 Minutes

      Cooking Time: 40 Minutes

Ingredients for Cullen Skink (Haddock, Potato & Leek Soup)

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 6:
1
onion
1½ oz
butter
1½ lb
smoked haddock
2 pints
milk
3 medium
potatoes
2
leeks
 
salt and pepper
  a little
fresh parsley

 

How to Cook Cullen Skink (Haddock, Potato & Leek Soup)

  1. Peel and dice the onion then melt the butter in a pan, add the diced onion and cook gently for 10 minutes, stirring regularly. Meanwhile, remove any skin from the haddock and dice the flesh into small bite-size pieces. Add half of this to the onions along with a small glass of water and all of the milk. Simmer gently for 30 minutes.
  2. Meanwhile, peel and dice the potatoes and cook them in salted water until tender (about 15 minutes). Chop the leeks into small pieces and cook them in salted water until they soften (about 10 minutes).
  3. Remove the pan with the milk, fish and onion mixture from the heat and allow to cool a little. Blend the mixture then filter through a fine colander (dispose of the solids). Check the seasoning, adding salt and freshly ground black pepper as necessary.
  4. Place the strained liquid back to the pan, add the leeks, potatoes, a few chopped leaves of parsley and the remaining diced haddock. Reheat and serve hot.

 
Graham GRAHAM'S HOT TIP:
Rather than dump the solids from the strained milk, fish and onion mixture, save them in a sealed container in the fridge and add them to a quiche for extra flavour.
 
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Reviews of Cullen Skink (Haddock, Potato & Leek Soup)

Rating 4 out of 5 - Many cooks will make this recipe again March 23 2014
This is so simple, and incredible! Simplicity is beauty. I used smoked salmon in place of the haddock, and added two cloves of garlic chopped and added raw at the blender stage. I will do this again and again. Smoked trout maybe? But I know that smoked haddock is the traditional method. Everyone who really tried this in my family loved it.
(4 reviews)
 
Rating 5 out of 5 - Many cooks will make this recipe again August 03 2013
Absolutely top class, great recipe, I must say the best I ever had was on a trip back to Scotland. We stayed at great hotel on the Isle of Skye where the chef's Cullen Skink was to die for. I can still taste it. This recipe is very, very close, I believe the only difference could be rich cream in the chef's recipe. This recipe was close to perfect.
(6 reviews)
 

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