Cullen Skink
This is a hearty traditional fish soup from the north east of Scotland. Wonderful as a main dish on a cold day or modified as a starter.
Ingredients
- 2-3 fillets of smoked haddock, hake or cod, skinned and cut into large pieces.
- 6 large potatoes, cooked and diced
- 2 leeks
- 1 organic onion
- 1litre whole milk or large tin of evaporated milk + 1/2 litre stock
- good bunch chopped parsley
- 1tbsp plain four (optional)
- 1oz butter
- salt and pepper
Method
- Melt the butter in a large pan and add the chopped leeks and onion utill soft.
- Add the flour (if using) and keep stirring over a low heat until well mixed and a roux is formed. If you do not wish to use flour add some mashed potato to thicken.
- Add some stock and milk a little at a time until all the liquid has been added.
- Add the diced potaoes to the pan followed by the raw fish.
- Do not overcook the fish - it will only take 10 -12 minutes!
- Finally add the chopped parsley and save a little for garnish when serving.
Makes enough for 6 servings.