Cullen skink is a traditional Scottish soup made with a few simple ingredients: onion, potato, milk and smoked haddock. The addition of fish bone broth adds a delicate and light texture to balance this creamy, smoky soup. Perfect with a wee dram of whisky to ward off the winter chill.
* indicates optional ingredients
450g / 2 fillets of undyed smoked haddock
500ml / 1 pint organic whole milk
A knob of butter (2-3 tablespoons)
1 large / 2 medium onions / 1 onion + 1 leek, sliced thinly
2 potatoes, cubed
* A glug / 100ml white wine
* Fresh chives, finely chopped
* Fresh parsley, finely chopped
Melt the butter in a deep pot, and add the onions. Let soften slightly
Add potatoes to the onions and allow to soften together with the onions, stirring occasionally. You can close the lid to allow the potatoes to cook and the onions to sweeten slightly, without catching too much
Meanwhile, heat the milk in a pot. Once piping, not boiling, place the whole smoked haddock fillets into the milk. Allow to poach for about 5 minutes, or until the flesh is opaque and flakes easily. Remove fish and reserve
Once the onions are ever so slightly coloured and the potatoes have softened (about ten minutes), stir in the bay leaf, then pour in the white wine, fish broth and poaching milk. Scrape the bottom of the pan with a wooden spoon/spatula, bring to a boil and simmer for about 10 minutes.
The potatoes should now be completely soft. Blend the soup with a handheld blender / blender / food processor until smooth and creamy
Peel off the skin from the reserved haddock fillets and flake the flesh into the soup. (You can save a few pieces of haddock for garnish at the end). Stir the fish in, season to taste, and cover with the lid and leave on a low flame to allow the flavours come together for another 10 minutes or so
Add the lemon juice just before serving
Ladle the soup into bowls, top with flakes of smoked haddock and a scattering of fresh herbs. Sae let the Lord be thankit!