Cullen Skink
Cullen Skink is a traditional Scottish soup originating from a little fishing village called Cullen on the Moray Firth in Scotland. Skink is another word for soup.
In order to really make this Cullen Skink something memorable – be sure to use Jolly’s un-dyed oak smoked haddock and Donaldson’s dry cured back bacon. Yum.
Ingredients
Serves 6 as a starter or 4 as a main
400g smoked haddock, cubed
60g butter
4 rashers dry cured back bacon, cubed
1 onion, finely chopped
1 stick celery, finely chopped
1 fennel bulb, finely chopped
white part of 2 leeks, cleaned and roughly chopped
150g potatoes, peeled and diced
150g sweet potatoes, peeled and diced
300g fish stock
500ml milk
3 tbsp double cream
a couple of handfuls of roughly chopped fresh parsley
a handful of finely chopped chervil
sprinkle of sea salt
freshly ground black pepper
Preparation
Firstly melt the butter in a saucepan and cook the onion, celery, fennel and leeks for about 2-3 minutes.
Add the potatoes and sweet potatoes and cook for a further minute. Add the fish stock bring to the boil and then reduce for about 15-20 minutes.
Add the fish, bacon, milk, parsley, chervil and salt and pepper. Simmer for another 5 minutes. Now add the cream, any left over herbs.
Serve with a warm crusty baguette.
10am, Wednesday 6 February, 2008