Cullen Skink Soup
Cullen Skink is a thick Scottish soup made with smoked haddock, potatoes and onions, perfect for dipping your Stockan's Oatcakes into.
Ingredients
- 450g (1lb) floury potatoes cooked and cubed
- 50g (2ozs) butter
- 1 large onion, finely chopped
- 450g (1lb) smoked haddock fillet (skinned)
- 750mls whole milk
- 75mls double cream
- Salt and freshly ground black pepper to season
- Freshly chopped chives and parsley to garnish
Method
- Cook the potatoes in lightly salted boiling water until tender, drain and set aside, cut into cubes when cool.
- Melt the butter in a large pan and fry the onion until soft.
- Lay the fish fillets on top of the onions, pour over the milk, bring to the boil then simmer gently for ten minutes.
- Using a wooden spoon, break the fish into large chunks, add the potatoes, stir, then simmer for a further five minutes.
- Add the double cream, stir, reheat and season.
- Garnish with the chopped chive and parsley.
- Serve with Stockan's Thick Oatcakes, which are made with course oatmeal and will complement this dish perfectly.
TOP TIP - If a thicker soup is required, add a little more mashed potato.
