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

	Per Serving	Total
Calories	954.1 kcals	3816.5 kcals
Carbohydrates	31.6 grams	126.3 grams
Fat	78.8 grams	315.2 grams
Protein	29.6 grams	118.4 grams

Cook Time

50 mins

Produces

4 people

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

Dairy

75
g

Butter

for the stock

75
g

Butter

for the soup

500
ml

Double Cream

for the soup

Liquids

250
ml

White Wine

for the stock

750
ml

Water

for the stock

NutsSeeds

2
piece

Garlic

peeled and crushed, for the soup

1
tbsp

Parsley

finely chopped

1
pinch

Nutmeg

freshly grated

OilsFats

15
ml

Vegetable Oil

for the stock

15
ml

Vegetable Oil

for the soup

Seafood

500
g

Smoked Haddock

for the stock

Vegetables

2
piece

Leek

roughly chopped, for the stock

2
piece

Onion

peeled and roughly chopped, for the stock

2
piece

Fennel Bulb

roughly chopped, for the stock

2
piece

Leek

finely chopped, for the soup

2
piece

Shallot

peeled and finely chopped, for the soup

300
g

Potato

peeled and chopped, for the soup

Steps

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.