Cullen Skink

A classic Scottish smoked fish soup featuring velvety leeks, potatoes, and smoked haddock. Perfectly warming for winter.

Soup Seafood Main Course Winter Scottish Smoked Haddock

Estimated Nutrition

Calories

954.1

kcal / serving

3816.5 kcal total

Carbs

31.6g

per serving

126.3 g total

Fat

78.8g

per serving

315.2 g total

Protein

29.6g

per serving

118.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

for the stock

Butter

for the soup

500

Double Cream

for the soup

Liquids

250

White Wine

for the stock

750

Water

for the stock

NutsSeeds

piece

Garlic

peeled and crushed, for the soup

tbsp

Parsley

finely chopped

pinch

Nutmeg

freshly grated

OilsFats

Vegetable Oil

for the stock

Vegetable Oil

for the soup

Seafood

500

Smoked Haddock

for the stock

Vegetables

piece

Leek

roughly chopped, for the stock

piece

Onion

peeled and roughly chopped, for the stock

piece

Fennel Bulb

roughly chopped, for the stock

piece

Shallot

peeled and finely chopped, for the soup

300

Potato

peeled and chopped, for the soup

Method

Fry the leeks, onions, and fennel in butter and oil for 4 minutes until softened.

Add wine, haddock, and water to the pan and simmer for 30 minutes while skimming.

Strain the haddock from the liquid and chop the fish into bite-sized pieces.

Fry leeks, shallots, and garlic in butter and oil until softened, then add potatoes and fish.

Pour in the reserved stock and simmer for 15 minutes until potatoes are tender.

Stir in the cream, blend briefly with a stick blender, and serve with parsley and nutmeg.