Prep 10 mins
Cook 30 mins
This is based on a Scottish recipe known as Cullen Skink, which is a very traditional recipe and which my grandmother used to make when I was a little girl. It was also a huge favourite with my son and still is. It has a sweet flavour with a salty edge from the smoked fish. You can make it a little richer with some cream added at the end but it's also great without. It's a main course soup for me - excellent for lunch with crusty bread.
- 453.59 g smoked haddock (undied)
- 2 onions
- 1 leek
- 14.79 ml olive oil
- 473.19 ml skim milk
- 2 large potatoes
- 226.79 g sweetcorn
- 473.19 ml water
- 9.85 ml vegetable stock
- 9.85 ml parsley
- 9.85 ml cornflour
- 4.92 ml mustard
- Simmer the smoked haddock in skimmed milk for 10 minutes until just cooked. Drain the fish, reserving the milk. Flake the fish.
- Saute the onions and leek in the oilve oil until golden. Add the diced potatoes and continue to saute for 2 minutes.
- Add the reserved milk, water. mustard and vegetable stock and bring to the boil, reducing to a low simmer for 15 minutes or until the potatoes are soft.
- Dissolve the cornflour in a little milk until smooth then add to the soup stirring until the soup thickens. It should have a slightly creamy texture.
- Add the flaked haddock, corn and parsley and heat through.
- You should add pepper to taste but salt is usually not needed as the smoked haddock is salty. Other smoked fish could be substituted.