Cullen Skink recipe

CULLEN Skink is a soup recipe that originates from the North East of Scotland and is also known as smoked haddock chowder.

It would be perfect for a Hogmanay supper or New Year's Day lunch.

Cullen is the name of  the Scottish town from which the recipe takes its name, while skink is the Scots word from “soup made from shin of beef”, although in this case smoked haddock is used rather than meat.

Try to buy undyed smoked haddock (white rather than golden-yellow in colour). This dish is super easy to make and utterly delicious. Along with crusty bread, it is a meal in itself.

This recipe is adapted from the BBC Good Food website. Many recipes suggest using mashed potato, but I like the potato to be diced. That way it goes ultra-soft in the broth and melts in the mouth. For a thicker consistency, you could mash some of the cooked diced potato at the very end, leaving some pieces still bobbing in the soup.

The parsley and chives are optional.

Happy New Year!

Ingredients

(Serves 2)

1 tablespoon butter

1 medium onion

2  medium potatoes, peeled and cut into 1cm cubes

300ml water

250g smoked haddock

250ml milk

2 Bay leaves and  ten peppercorns (optional)

Salt and pepper to taste

2 tablespoons finely chopped parsely or chives (optional)

Method:

1. Melt the butter in a saucepan over a medium heat, then add the onion and fry gently until transparent. Cook for about five minutes but do not allow to brown.

2. Add the potatoes and water and bring to boil. Simmer for 10-15 minutes.

3. Meanwhile in another pan, cover the haddock with the milk and poach (cook gently) for about five minutes until just tender ( I add two or three bay leaves and some peppercorns at this stage for extra flavour). Remove the fish from the milk and, when cool enough to touch, flake gently into large pieces, removing any bones and skin.

4. Strain the milk. Add the milk and the flaked fish to saucepan containing the potatoes and other ingredients and cook for a further five minutes. Season with salt and pepper and, if desired, sprinkle with chopped parsley or chives.

5. Serve with crusty bread and butter.