Cullen skink

Name: Cullen skink
Yield: Serves 4–6
Cuisine: Scottish
Ingredients: good knob of butter; sea salt and white pepper; 1 leek, trimmed; 1 bay leaf; 1 tbsp chopped parsley; 1.2 litres (2 pints) fish stock; 4 tbsp double cream; 1 floury potato, about 200 g (7 oz), peeled and roughly chopped; 300 g (11 oz) undyed smoked haddock fillets

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

British Food

By Mark Hix

Published 2005

About

Cullen is the village on the coast of the Moray Firth where this classic Scottish soup came from, and ‘skink’ is an ancient word for a broth or soup. This soup is substantial enough to be served as a main course or brunch dish.

Ingredients

1 leek, trimmed
good knob of butter
1.2 litres (2

Europe
United Kingdom
Fish course
Pescatarian
Soup
Brunch
Gluten-free
Scotland

Method

Roughly chop the leek and rinse thoroughly in cold water, then drain and pat dry. Melt the butter in a pan, stir in the leek, cover and cook gently for a few minutes until soft.
Add the fish stock, potato, bay leaf and smoked haddock. Bring to a simmer, season and cook gently for 15 minutes. With a slotted spoon, carefully remove the smoked haddock from the pan