Scottish Cullen Skink Recipe | Creamy Smoked Haddock & Potato soup

Hello guys and a very warm welcome back to What’s For Tea :) for tea tonight I’ll be making Cullen Skink…This is a thick , creamy soup made from smoked haddock and potatoes.
This soup is a local speciality, from the town of Cullen in Moray, on the north-east coast of Scotland. It’s served as an everyday dish across Scotland.

This s absolutely delightful. And by far, the tastiest recipe that I’ve shared with you guys. Just before I move on…the strangest thing just happened there….as I was editing this recipe I got a message from one of you guys asking if I could do a Cullen Skink! How bizarre is that? So Thomas, I guess this is for you!

OK guys, so this is what you’re going to need if you decide to give it a go....
____________________________________________________________________

ShoppingList:

2 medium potatoes peeled and cubed into 1cm pieces
300ml of water
200ml of milk
50ml of single cream
1 small leek sliced
2 tablespoons of butter
A medium onion chopped
250g of un dyed smoked haddock (which is about two medium slices)
A good handful of fresh chopped parsley
____________________________________________________________________

Let's Cook!

Melt butter in a saucepan over medium heat, then add onion and fry gently until starting to soften, add your leeks and soften slightly. Cook for about 5 minutes but do not allow to brown. Add potatoes and water and bring to boil. Simmer for 10-15 minutes.

Meanwhile in another pan, cover the haddock with the milk and cream, cook gently for about 8 minutes until just tender.
Flake gently with your wooden spoon into bite size pieces. Give it a good stir.

Add the milk and flaked fish to the other saucepan containing the potatoes and other ingredients and cook for a further 5 minutes.

Season with salt and pepper and add in the with chopped parsley.

Serve with crusty bread and butter.
____________________________________________________________________

Thanks for watching guys :) x