1.1 KiB
Cullen Skink
Scottish leek, potato, and smoked haddock soup.
Ingredients
- 500 grams smoked haddock, skin on
- 1 each bay leaf
- 300 millilitres water
- 1 each onion, finely chopped
- 1 each leek, sliced
- 15 grams butter
- 2 each medium floury potatoes, peeled and diced
- 500 millilitres whole milk
- salt
- white pepper
- chives, chopped
Directions
Place the haddock and bay leaf in a pan and cover with the water. Bring slowly to a boil, check the fish is cooked and remove from the water.
Meanwhile melt the butter and sweat the leek and onion gently for 10 minutes. Add the potatoes, stir to coat, then add the cooking liquid from the fish. Bring to a simmer and cook until the potatoes are done.
Lift out a generous helping of the cooked vegetables and set aside. Flake half of the cooked fish into the pan, add the milk, and blend until smooth.
Add the reserved vegetables and fish, reheat, and season to taste. Sprinkle over the chives to serve.
Metadata
tags: Soups
author: Felicity Cloake url: https://www.theguardian.com/food/2020/dec/02/how-to-make-cullen-skink-recipe-soup-felicity-cloake