Olive Magazine
Cullen skink

Cullen skink

Published: March 18, 2020 at 4:16 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

This rich, creamy smoked haddock soup is a Scottish classic, flavoured with leeks and chives and made silky with double cream

  • Low calorie
Nutrition:
HighlightNutrientUnit
low inkcal389
fat26.3g
saturates16.1g
carbs14.4g
sugars4.4g
fibre3.6g
protein21.8g
salt2g
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Try this recipe for cullen skink, then also check out our haggis, neeps and tatties, vegan haggis, cranachan and more Burns Night recipes.

Ingredients

  • 300g smoked haddock
  • 25g butter
  • 1 onion, chopped
  • 1 large leek, chopped, rinsed and drained
  • 300g floury potatoes, peeled and cut into bite-sized chunks
  • 750ml chicken stock
  • 150ml double cream
  • ground white pepper
  • chives, chopped to make 2 tbsp
  • flat-leaf parsley, chopped to make 2 tbsp

Method

  • STEP 1

    Put the smoked haddock in a baking dish and pour over a kettle full of just-boiled water. Cover and leave for 15 minutes, then scoop out and drain on kitchen paper. Remove any skin and flake the flesh into large chunks, discarding any bones as you go.

  • STEP 2

    Melt the butter in a large pan then cook the onion and leek for 15-20 minutes or until really soft. Add the potatoes and cook in the butter for a minute, then pour in the stock and bring to a simmer. Cook until the potatoes are tender, then use a masher to roughly crush a third of the potatoes in the pan. Stir in the cream, haddock chunks and season with salt and white pepper. Bring back to a simmer for 2-3 minutes or until the fish is heated through, then stir in the chives and parsley before serving in warm bowls.

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