Cullen Skink
This fabulous soup is Scotland’s answer to chowder. Rich and warming, it’s a lovely starter or perfect after a morning swim or family walk on St Stephen’s Day.
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
90
MINUTES
Ingredients
For the fish stock
275g fish bones (stomachs and heads removed)
1 tbsp rapeseed oil
50g chopped onion
50g chopped celery
50g chopped leek
4 cloves garlic
½ tsp whole black peppercorns
3.5 litre water
For the soup
50g butter
1 tbsp rapeseed oil
1 large leek, diced
1 small onion, diced
1 pinch white pepper
4 cloves garlic, minced
100ml dry white wine
1.5 litre fish stock
500g diced potatoes
150ml cream
200g natural smoked haddock (or any natural smoked fish)
1 tbsp cornflour
2 tbsp chopped soft herbs such as parsley, dill, chervil
Freshly cracked black pepper
Method
To make the fish stock, heat a medium-sized pot on medium heat. Sweat the chopped leek, onion, celery, garlic, peppercorns and fish bones in the rapeseed oil for 5 minutes.
Add the 3.5 litres of water and simmer. Cook for 30 minutes, being careful to not allow the stock to come to the boil.
Using a ladle skim the surface of the stock to remove any impurities and produce a clear stock. After 30 minutes strain the stock and discard the vegetables and bones. Set aside.
To make the soup, put a large heavy-based pot on a medium heat. Sweat the diced onion, leek and minced garlic in the butter and rapeseed oil for 10minutes. Season with sea salt and a pinch of white pepper.
Increase the heat to medium-high and add the white wine, bring to the boil and reduce until completely evaporated.
Add the fish stock and diced potatoes and simmer for approximately 10 minutes or until the potatoes are cooked and break apart when pressed with the back of a spoon but still holding their shape.
Dissolve the cornflour in 1 tablespoon of cold water and add to the soup to thicken.
Add the smoked haddock to the pot and cook for 3 minutes until flaking.
Finish with the cream, chopped soft herbs and freshly cracked pepper.
