50 mins
Cullen Skink (Haddock, Potato & Leek Soup)
Recipe by Graham
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.
Cucumber Surprise 
Cumberland and Gorgonzola Toad in the Hole Ingredients for Cullen Skink (Haddock, Potato & Leek Soup)
Currently displaying quantities in US Imperial Measurements
How to Cook Cullen Skink (Haddock, Potato & Leek Soup)
- 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.
- 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).
- 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.
- 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'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.
Reviews of Cullen Skink (Haddock, Potato & Leek Soup)
 March 23 2014This 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. sallyswan (4 reviews) |
 August 03 2013Absolutely 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. swanV (6 reviews) |
What To Eat Tonight
Cheese is just so versatile and there are so many choices from hard Parmesan to soft Cream Cheeses. We have recipes to suit all tastes.
Oh, bacon, bacon, bacon. What can we say? Seen by many as a true gift from the gods, bacon is just so tasty, so versatile and so more-ish.
Chicken breasts are thought by some people as being dry yet, properly prepared and cooked, nothing could be further from the truth.
Other Soup Recipes
Potato Soup with Chives and Soured Cream is one of those lovely little potages that work well as a quick winter lunch or as a starter course
Chicken and Ham Soup is one of my favourites and makes use of a chicken carcass (and any bits of meat still left), so great for economy too!
Creamy Chicken Soup answers the question of how to make good use of a whole chicken when only part of it has been used during a meal.
