Cullen Skink: Scottish Smoked Haddock Soup

By James Bacon

Autumn is here and I am craving some comforting dishes to hunker down with, so this month I’m sharing my version of the famous Scottish fish soup, Cullen Skink.

This dish feels like a warm hug, perfect for a cold and windy autumn day - preferably when it’s raining outside! The combination of luxurious creamy potato with smoky poached fish is surprisingly lighter than it sounds, perfect for a tasty lunch or early evening meal. Be careful you may go back for another serving

Kitchen tools needed:

• Large shallow pan (frying pan)
• Large deep saucepan
• Measuring jug
• Slotted spoon/fish slice
• Blender (optional)
• Cole & Mason Stainless Steel Derwent Salt & Pepper Mills

Prep: 20 min

Cook: 30 - 40 mins

Difficulty: Easy

Serves: 4

Ingredients: 

• 800g Maris Piper Potatoes(peeled and cut into 1cm cubes)
• 1 brown onion (finely diced)
• 1 Leek julienned or finely sliced
• 60g butter
• 1.25L whole milk
• 100ml of white wine
• 500g Smoked, Haddock (un-dyed skinless and boneless)
• 1tsp English mustard
• 1 bay leaf
• 10 black peppercorns
• 2 tbsp of fresh finely chopped parsley
• 2 tbsp of fresh finely chopped chives
• A pinch white pepper
• Plenty of Salt & Pepper to taste

Method: 

1. In a large saucepan, melt the butter. Add the onions and leeks, and sauté on a low heat for 8- 10 mins or until the onions are translucent and becoming sticky. Don’t let them brown! Add the wine to deglaze the pan, cook off the alcohol and let the liquid has reduce by half.
2. Add the potatoes, mustard and 750ml of the whole milk. Bring to the boil then reduce to a simmer and cook for 20-25 mins, or until the potatoes are beginning to break down slightly when pressed against the side of the pan.
3. While the potatoes are cooking, warm the remaining milk in the shallow pan to a low simmer. Add a bay leaf and the peppercorns to season the milk. Add the smoked haddock and allow to poach for around 4-5 mins. (If the milk doesn’t cover the fish you may need to turn it halfway through the cooking time for even cooking). After the time has passed, gently remove the fish from the shallow pan using the slotted spoon or fish slice and allow it to rest on the side. The fish should flake delicately and be slightly opaque.
4. Pour the poaching milk into the large saucepan to combine with the potato and onion mix. Flake the resting haddock into chunks. Once you are happy with the cooking of the potatoes, remove the bay leaf from the pan and ladle half of the mix into your blender and blitz for 30 seconds - 1min. This will thicken the soup for a creamy luxurious texture! Return the blended soup to the pan and fold through the flaked haddock and chopped herbs, reserve some for garnish.
5. This soup loves a good helping of seasoning - I used plenty of salt and black pepper from the Derwent Mills but also added a pinch of white pepper for a little dimension in flavour. Make sure to combine thoroughly whilst keeping some integrity of the fish and potatoes.
6. Serve topped with the remaining fresh herbs, a drizzle of double cream & serve with crusty bread and butter.
7. Enjoy!

Tip: 

Leave the soup to rest for 3-5 mins before serving, this will allow the flavours to settle and become intensified. It will also allow the consistency to thicken slightly!