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Cullen Skink
Smoked Haddock and Potato Soup
- Serves
4
- Difficulty
Easy
By Paul Gayler
Published 2010
Cullen skink can be made in various ways and I’ve probably tried them all in my time. It varies from a broth to a thickened soup, like my recipe below. When I think of smoked haddock I always think of soft poached eggs as an accompaniment, so I decided to add them to this traditional Scottish soup and discovered a real winner.
Ingredients
450 g 1 lb 600 ml 1
Method
Put the smoked haddock in a saucepan, pour over the hot milk and add half the onion and the mace. Bring just to the boil, then add the water. Bring back to the boil and simmer for 4-5 minutes, until the fish is cooked. Remove from the heat, take out the fish with a slotted spoon and place in a bowl to cool. Strain the cooking liquid and set aside. Flake the fish, removing the skin and bones.