Recipe | Cullen Skink seafood soup by Gary Maclean, National Chef of Scotland
With St Andrew's Day approaching, here Gary Maclean, National Chef of Scotland, shares his recipe for Cullen Skink, a nourishing fish soup that'll warm the cockles as we bid autumn ae fond farewell and prepare to coorie in for winter!
Scotland's renowned for its seafood, with vast quantities exported of it to top restaurants and markets all over the world. We'd like to see more of it cooked locally so welcome any excuse to share a seafood recipe with you. With our Scotland's national day on Wednesday November 30th what better time to try this simple yet beautiful dish at home!
- 1 large Potato, peeled and cut into 1cm cubes
- 25g Butter, unsalted
- 1 Onion, finely diced
- 125 g Pail smoked haddock fillet
- 1 Bay leaf
- 375 ml Milk
- 25 ml Double cream
- Salt and pepper
- Melt a knob of butter in a saucepan big enough to accommodate the fish.
- Cook the onion on a medium heat for a few minutes without colouring, until soft.
- Sit the smoked haddock in the pan along with the bay leaf. Pour in some of the milk, just topping the fish.
- Bring to a simmer and cook for 4-6 minutes, depending on the thickness for the fish.
- Remove the fish from the pan and keep to one side.
- Add the chopped potato, leek and the remaining milk. Leave to cook for 15-20 minutes, until the potato is tender. While this is cooking, remove the skin and any bones from the haddock and flake.
- When the soup is ready, remove the bay leaf.
- Add the double cream and season with salt, pepper.
- Add the flaked haddock and bring back to a warm temperature.
If you'd like to try out more of Gary's traditional Scottish recipes you can buy his new book, Scottish Kitchen, from Black & White Publishing and all good book retailers.
And if that gets you hungry for more delicious Scottish seafood then get along to Bonnie & Wild and try out Creel Caught.