The Cullen Skink is a true king of soups. I once got into hot water when I put leeks and a poached egg in a video of how to make it. I learned fast that the people of the northeast don’t like their traditional Scottish recipes messed with.
- 1 large potato, peeled and cut into ¼” cubes
- 2 Tbs. butter
- 1 leek, finely diced
- ¼ lbs. pale smoked haddock fillet
- 1 bay leaf
- 1½ Cups milk
- 1 Tbs. double cream
- Salt and pepper
- Melt a knob of butter in a saucepan big enough to accommodate the fish.
- Cook the onion on a medium heat for a few minutes without colouring, until soft.
- Sit the smoked haddock in a fresh pan along with the bay leaf. Pour in some of the milk, just topping the fish.
- Bring to a simmer and cook for 4 to 6 minutes, depending on the thickness of the fish.
- Remove the fish from the pan and keep to one side.
- Add the chopped potato, onion and the remaining milk to your pan. Leave to cook for 15 to 20 minutes, until the potato is tender.
- While this is cooking, remove the skin and any bones from the haddock, and flake.
- When the soup is ready, remove the bay leaf.
- Add the double cream and season with salt and pepper.
- Add the flaked haddock and bring back to a warm temperature ready to serve.