Recipe: Cullen Skink

Bring some delightful flavours to your dinner table with this fantastic Cullen Skink recipe courtesy of Love Seafood

This recipe is provided by Love Seafood who are on a mission to help bring great tasting recipes which showcase the best of Scottish seafood. They work with a range of seafood champions within communities and o er Cullen Skink which is a Scottish national favourite.

Prep 15 min Cooking time 20 min Cooks 4 portions

Ingredients

500g Undyed, skinless smoked haddock fillets

800g Potatoes, peeled and cut into equal sized chunks

1 Onion, roughly chopped

750ml Fish or vegetable stock

150ml Single cream

Black pepper, to season

800g Potatoes, peeled and cut into equal sized chunks

1 Bay leaf

200ml Semi-skimmed milk

Freshly chopped parsley, to garnish

DIRECTIONS

1. Boil the potatoes until soft.

2. While the potatoes are cooking, put the onion, bay leaf, stock and haddock fillets into a pan and season with black pepper. Cover and bring to the boil, then immediately reduce to a simmer. Cook for 5 minutes, or until the fish is cooked through.

3. Carefully remove the fish from the stock with a spoon and take it into bite-sized chunks, removing any bones.

4. Drain and mash the potatoes. Remove the bay leaf, then pour the stock and onion into the mashed potato and mix together. In batches, transfer the soup mixture to a blender to form a smooth soup. Return the blended soup to the pan.

5. Add the carrots and cook for another 20 minutes or until the lamb is tender.

6. Add the milk and cream to the soup, stir and bring slowly to the boil. Add the flaked fish and heat through until it’s piping hot.

7. Serve into bowls and season with a little more pepper. Garnish with the parsley.

RECIPE FROM: Seafish. Love Seafood