Cullen Skink

This delicious smoked haddock soup from Ed Baines is a traditional Scottish favourite
By Ed Baines
Cullen Skink
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 15 minutes
  • Effort: easy

Ingredients

  • 30 g butter
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 2 leeks, washed, trimmed and chopped
  • splash white wine
  • 500 ml fish stock
  • 110 ml cream
  • 1 smoked haddock fillet, chopped
  • chives, snipped, to garnish

To serve

  • 1 small crusty loaf bread

Method

1. Melt the butter in a medium saucepan. Add the onion and garlic and fry gently for 2 minutes over a medium heat.

2. Toss in the leeks and fry for another 3 minutes before pouring in a splash of wine and stirring well to mix the cooking juices.

3. Pour in the stock and cream, add the haddock and let the soup simmer gently for 4-5 minutes. Season to taste with salt and pepper.

4. Sprinkle with chives and serve with rustic crusty bread.

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