Cullen Skink
By Arianna Andrews
C
ullen Skink is often served as a starter soup and is a local specialty from the town of Cullen, on the North Eastern coast of Scotland. If you’ve tasted American clam chowder or French bisque, this Gaelic soup is a strong contender for foodies. Smokey flavours and a creamy texture fuse together to warm the tummy and widen the smile!
Serves 6
500g smoked haddock 1 bay leaf 1 tsp butter 1 golden onion, finely chopped 1 leek, finely diced 2 red or baby potatoes, cut into small chunks 500ml whole milk To garnish: chives, parsley, cracked pepper 1. Put fish into a pan and cover with 300ml cold water. Bring to a gentle boil and add the bay leaf. When the water comes to a rolling boil, the fish should be just cooked. Remove fish from the pan and allow to cool. Allow water to cool in the pan. 2. Melt the butter in another pan on low heat and add the onion and the leek. Cover and allow to soften, becoming transparent. Add water or white wine, if necessary, to avoid browning. 3. Add the potatoes to the butter and stir. Pour in the haddock cooking water and bay leaf, and bring the mixture to a simmer. Cook until the potato has softened. 4. Carefully break up the haddock into semilarge flakes. Remove a large amount of potatoes and leeks from the mixture and set aside. Add milk to the remaining mixture and half the haddock. Blend and/or mash to make smooth. 5. Season to taste, and serve with a spoonful of the potato, leek and haddock mixture in each bowl, and all the trimmings you desire! Enjoy!