Ingredients with Measurements:
- 1 lb smoked haddock, skin removed and cut into chunks
- 1 onion, chopped
- 2 leeks, sliced
- 2 large potatoes, peeled and diced
- 4 cups fish stock
- 1 cup heavy cream
- 2 tbsp butter
- Salt and pepper to taste
- Chopped parsley for garnish
Special equipment needed:
- Large pot
- Immersion blender or regular blender
Step-by-step instructions:
1. In a large pot, melt the butter over medium heat. Add the onions and leeks and cook until softened, about 5 minutes.
2. Add the diced potatoes and fish stock to the pot. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15-20 minutes.
3. Add the smoked haddock to the pot and simmer for another 5-7 minutes until the fish is cooked through.
4. Using an immersion blender or regular blender, blend the soup until it is smooth but still has some chunks of potato and fish.
5. Stir in the heavy cream and season with salt and pepper to taste.
6. Serve hot, garnished with chopped parsley.
- Time:
Preparation time: 15 minutes
- Cooking time: 35 minutes
Temperature:
- Simmer over medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 450
- Fat: 22g
- Carbohydrates: 28g
- Protein: 33g
Substitutions for ingredients:
- Smoked haddock can be substituted with any smoked white fish
- Fish stock can be substituted with chicken or vegetable stock
- Heavy cream can be substituted with half-and-half or whole milk
Variations:
- Add a pinch of cayenne pepper for a spicy kick
- Substitute the potatoes with sweet potatoes for a twist on the classic recipe
- Add a can of corn for a chunky texture
Tips and tricks:
- To make the soup even creamier, add a dollop of sour cream or crème fraîche before serving
- For a heartier meal, serve with crusty bread or oyster crackers
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Reheat in a pot over low heat, stirring occasionally, until heated through
Presentation ideas:
- Serve in individual bowls with a sprinkle of chopped parsley on top
Garnishes:
- Chopped parsley
Pairings:
- Serve with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio
Suggested side dishes:
- Crusty bread or oyster crackers
Troubleshooting advice:
- If the soup is too thick, add more stock or cream to thin it out
- If the soup is too thin, simmer for a few more minutes to reduce the liquid
Food safety advice:
- Make sure the fish is cooked through before serving to avoid foodborne illness
Food history:
- Cullen Skink is a traditional Scottish soup made with smoked haddock, potatoes, and onions. It originated in the town of Cullen in the northeast of Scotland.
Flavor profiles:
- Smoky, creamy, savory
Serving suggestions:
- Serve as a starter or main course for a cozy winter meal
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Region: Scottish