Cullen skink - Rick Stein

"Cullen skink is a traditional Scottish soup made with Finnan Smoked Haddock, cloves, bay leaf, onion, potato, cream and parsley. It is very simple to make and is fantastic for lunch or supper on those cold winter days after a long walk. The chunkier the haddock flakes the better!" Robert Brinham, head chef of Rick Stein's patisserie unit.

© Original recipe from Rick Stein's Fruits of the Sea, courtesy of BBC Books, first published in 1997.

Serves 4

Ingredients

2 medium onions

2 cloves

1.2 litres (2 pints) full-fat milk

1 fresh bay leaf

225 g (8 oz) Finnan smoked haddock fillet, or other good-quality undyed smoked haddock

50 g (2 oz) butter

350 g (12 oz) potatoes, cut into 1 cm (1/2 in) dice

85 ml (3 fl oz) double cream

2 tablespoons roughly chopped fresh parsley

Salt and freshly ground

Method

Peel one of the onions, cut it in half and stud each half with one of the cloves. Put in a pan with the milk and bay leaf, bring just to the boil and simmer for 5 minutes. Add the fish and simmer for 4 - 5 minutes or until just firm and opaque - a good guide is to allow 10 minutes per 2.5 cm (1 in) thickness of the fillet. Lift the fish out on to a plate and strain the liquid through a fine sieve into a jug. When the fish is cool enough to handle, remove the skin and bones and discard. Flake the fish into large pieces and set aside.

Peel and finely chop the remaining onion. Melt the butter in a large pan, add the onion and cook over a gentle heat for 5 minutes, until softened but not browned. Add the reserved milk and the diced potatoes. Bring to the boil, then simmer gently for 10 minutes, until the potatoes are cooked but still just firm.

Blend half the soup in a liquidiser until smooth. Return to the pan with the double cream and flaked haddock, season with a little salt and pepper and warm through for 1-2 minutes. Serve in a warmed soup tureen scattered with chopped parsley.

( Last Updated: 22-02-2012 )