Cullen Skink Recipe
Calories 288kcal
Ingredients
- 1 pound haddock filets or any other smoked white fish
- 1 pint milk
- ½ pound mashed potato 2 large potatoes
- 2 leeks
- 1 tablespoon butter
- bay leaf
- flat leaf parsley or coriander leaves separated from stalks
Instructions
- Cut potatoes in chunks, place in saucepan with sufficient water, bring to the boil and simmer until soft.
- Drain water and mash potatoes. If you prefer, the potatoes can be left in chunks and added to the soup.
- Pour the milk into a saucepan, add the bay leaf, the parsley or coriander stalks and the haddock fillets.
- Bring to the boil then turn down the heat and allow to simmer for around 3 minutes.
- Turn off the heat and leave to let the haddock flavor infuse into the liquid for another 5 minutes or so.
- Remove the fish and the bay leaf from the milk and set haddock aside to cool so you can later break the fish up into chunks. Discard the bay leaf.
- Heat the butter in a separate saucepan and add the leeks that have been sliced into discs, stirring now and again to make sure they turn translucent and don't burn – this should take around 5 minutes.
- Stir the mashed potato into the milk once you have removed the parsley/cilantro stalks, or you can combine potato and milk in a blender and instead of discarding the stalks they can be blended with the milk and mashed potato.
- Add the leeks and stir the fish chunks into the soup carefully so the fish pieces remain larger to provide a texture contrast to the smoothness of the potato and milk mix and the leeks.
- The fish is salty so you probably won’t need any extra salt – always taste before adding salt. It’s easier to add than to try and tone down an over salty dish.
- Place the fish soup into bowls and garnish with a little chopped parsley or cilantro. If you want to add a little extra color to the bowl of soup add a fine sprinkle of dried paprika.
- Serve with a slice of bread (link to Dutch oven articles)