While on a recent holiday up to the north of Scotland, I tried Cullen Skink. It was delicious, so I tried my hand at cooking some myself. It is a thick fishy creamy soup according to a traditional scottish recipe. Mine likely differs from the original but ended up tasty all the same, if a little yellower than usual due to my choice of dyed fish.
Per Person, multiply these values as appropriate:
- 1 Smoked haddock fillet – traditionally smoked, not just smoke flavoured
- 1 small shallot or ½ big shallot – finely chopped
- 90g potatoes or 2 small potatoes – peeled & diced
- ½ leek – finely chopped
- 90ml whole cream milk
- 90ml water
- 1tsp of vegetable stock powder / bouillon
- Spoonful Chives – chopped
- Pinch of Parsley – chopped
- 1 Egg (per person)
- Shake of ground black pepper
- About 30 minutes, with extra time to chop the vegetables beforehand
- In a pot, add the water and the fish fillets.
- Cook the fish fillets until they begin to easily flake apart.
- Remove the fillets, draining excess water back into the pot.
- Place fish in a bowl, drain water from pot into a container.
- Add the vegetable stock / bouillon to the fish water.
- Chop the vegetables, peel and cube the potatoes.
- Add a knob of butter to the pot, let it melt over a low heat.
- Add the vegetables & potatoes, now sweat them (not browning them).
- Once the potatoes start to become mushy around the edges, add the fish stock back in.
- Let it simmer, but not boil, until the potatoes are soft.
- Flake the fish.
- (optional) Hard boil the eggs, chop chives and parsley.
- (optional) If you would like to have solid potatoes in your soup, use a spoon or fork to remove some of the potatoes, and place them in a separate container.
- Add half, not all, of the fish to the soup.
- Blend until smooth. Slowly add the milk as you blend.
- Add the rest of the fish to the soup, and any potatoes you removed.
- Mix and cook for a few minutes longer.
- (optional) Peel and halve the eggs.
- Ladle the Cullen Skink into deep bowls.
- (optional) Add an egg to each bowl. Sprinkle any chives, parsley, or ground pepper to taste.
Final Step: Serve hot, and enjoy!