Cullen Skink

Name: Cullen Skink
Yield: Serves 6-8
Cuisine: United Kingdom
Ingredients: 5 dashes Tabasco; 3 white onions, diced; 1 celery stick, diced; 2 leeks, diced; 1 bay leaf; salt and black pepper; 1 fish stock cube, crumbled; 4 fillets good un-dyed smoked haddock; 800 g white potatoes; 500 ml cream (or as much as you want!); 1 tbsp vegetable or rapeseed oil; 50 g butter; juice of ½ lemon

Preparation info

Serves
6-8

Difficulty
Medium

Appears in

The Seafood Shack

By Kirsty Scobie and Fenella Renwick

Published 2020

About

We make HUGE pan loads of Cullen Skink at the shack and in mid-season we can get through three pans within hours. By the last few portions the soup is so lovely and thick a spoon sticks upright in it, and these pots of goodness are always requested by locals.

Ingredients

50 g butter
1 tbsp vegetable or rapeseed oil
3

Europe
United Kingdom
Starter
Pescatarian
Gluten-free
Scotland

Method

Heat the butter and oil in your soup pan (adding the oil stops the butter from burning). Stir in the onions, celery and leeks and sweat for around ten minutes. The longer you sweat it down the sweeter and tastier your soup will be, just remember to keep stirring so nothing sticks to the bottom. Add the bay leaf, lemon juice, Tabasco and plenty of black pepper and crumble in the fish stock cube,