Cullen skink - Super delicious Scottish fish soup 🎣 🏴 🇬🇧
Linda L. @lindzi
Many people found the combination of milk and fish a bit weird but this dish is 1000% worth trying and is definitely a favourite! Perfect for the cold weather. 🍲
I’ve been to Scotland 4 times and every time I go, I make sure to have Cullen Skink.
I thought it’d be more complicated to make, but I challenged myself and decided to give it a go.
I followed Tom Kitchin’s recipe with a few tweaks.
Cooked with @dillasyalala 🤘
Open in Cookpad AppCooking Instructions
- 1
You can use dyed smoked haddock, I think the main difference is that the undyed keeps the white-ish colour of the soup.
- 2
First thing, place the fish as a whole in the milk OFF THE HEAT, skin side up, and set aside
- 3
Dice the onion and leek. Peel and cut the potatoes into small cubes. Make sure they’re all small equally cut cubes so they cook evenly around the same time.
- 4
Now put the pot in which you have the milk and fish on medium heat
- 5
In another big pot melt butter with a drizzle of oil, and start cooking the onion, with a pinch of salt until translucent but not brown! Add the leeks and cook for 2-3 minutes before you add the potatoes
- 6
Back to the milk and haddock - before the milk starts boiling, take the fish out very carefully and place it on a plate. The fish should be almost cooked.
- 7
Shred the fish, keep the skin, pour the hot milk over the veggies with the fish skin as it’s full of flavour + extra smokiness! Let everything simmer gently for 10 minutes
- 8
With a masher, roughly mash the potatoes. Mashing some of the potatoes will give the soup a nice thicker texture.
- 9
Add the fish when the potato is cooked, and let it simmer for an extra 5-7 minutes.
- 10
Taste and add salt and black pepper as desired. And that’s it! (You can now remove the fish skin if you like as it’s not edible)
- 11
This and many other classic British recipes can be found in this Cookbook https://cookpad.wasmer.app/uk/cookbooks/284
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