Luxury Cullen Skink

Submitted by Phyllis Elias

"Rich, flavoursome recipe using naturally smoked haddock (or any other naturally smoked white fish) avoiding those awful bright dayglow yellow dyed fish masquerading as the real thing. I also add smoked scallops to the finished soup as an extra luxury when they are available. These I cut into bite sized pieces as a final flourish along with the parsley garnish. I very lightly fry them in butter just before serving the the soup."

 

• Ready In: 50mins
• Ingredients: 13
• Yields: 1 LITRE
• Serves: 6-8

ingredients

• 500 g smoked haddock (Undyed also called Finnan Haddock)
• 200 g potatoes, finely diced
• 2 onions (1 cut in half, the other finely chopped)
• 50 g butter
• 4 cloves
• 2 fresh bay leaves
• 1 sprig fresh thyme
• 2 tablespoons fresh parsley, finely chopped (reserve some for garnish)
• 1 liter milk
• 300 ml double cream
• sea salt
• pepper (Freshly ground)
• 4 smoked scallops (optional)

directions

1. Cut one onion in half, and stick 2 cloves in each half.
2. Into a pan put the milk, the halved onions, and the bayleaves and thyme.
3. Boil the milk then simmer for 5 minutes, to impart the flavour of the herbs and onion into the milk.
4. Add the fish and poach for 5 minutes.
5. Remove the fish, flake it and ensure there are no bones in it and set aside.
6. Strain the milk, keeping it to use as the basis for the soup.
7. Fry the chopped onion and potato in a knob of butter until the onion is transparent, but not brown. Add the milk and simmer until the potatoes are cooked. Add the salt and pepper to taste.
8. Spoon the soup into a blender or use a stick blender, but only give it a light whizz, as you need to keep some of the texture of the potatoes in the soup.
9. Add the fish, and the chopped fresh parsley and simmer for a further 2 or 3 minutes.
10. Before serving, add the fresh double cream taking care not to boil the soup once this has been added.
11. Serve with warm crusty bread and stand back and wait for the applause!