Burns Night Cullen Skink

Name: Burns Night Cullen Skink
Cuisine: British
Ingredients: 2 spring onions, chopped, to serve; Salt and pepper to season (or 1 teaspoon of Mara Seaweed Shony Flakes); Salt and pepper to season (or 1 teaspoon of Mara Seaweed Shony Flakes); 250 g smoked haddock; 1 onion; 1 leek; 150 ml cold water; 1 bay leaf; 250 ml milk; Salt and pepper to season (or 1 teaspoon of Mara Seaweed Shony Flakes); 1 tablespoon butter; 400 g potatoes

Preparation info

Difficulty
Easy

Appears in

The Hebridean Baker

By Coinneach MacLeod

Published 2021

About

This fish soup originates from the town of Cullen in Moray, on the northeast coast of Scotland. And though there are many variations, this is my favourite to serve on Burns Night before the traditional Toast to the Haggis.

Ingredients

250 g smoked haddock
150 ml cold water
1 bay leaf</

Europe
United Kingdom
Moray
Cullen
Fish course
Pescatarian
Scotland
Soup
Gluten-free
Winter

Method

Place the haddock in a pan on a medium heat and cover with about 150ml cold water and add the bay leaf. By the time it comes to the boil, the fish should be just cooked. Set the fish aside, but keep the stock.

Sauté the chopped onion and leek in butter for 5 minutes until they have softened.

Chop the potato into wee squares, add them to the sautéed onion and leek, then pour in t