Cullen Skink



Smoked Haddock Soup (Cullen Skink)

Sufficient for 4. Serve with buttered Irish soda bread.



450g undyed smoked haddock (2 large fillets).
1 litre skimmed milk.
2 large eshalion shallots or 1 medium white onion (finely chopped).
1 medium leek (finely chopped).
6 medium potatoes (diced). Roosters are very good.
25g butter.
1 tablespoon fresh parsley (chopped).
1 garlic clove (crushed).
black pepper.
salt if required.


Place the whole fillets of smoked haddock into a microwave proof dish and cover with the litre of milk.
Microwave at 750 watts for 4 minutes when the fish will be slightly underdone.
Remove fish and set aside.
Melt the butter in a saucepan and add black pepper.
Fry the leek and shallots/onion for a few minutes until transparent.
Add the diced potatoes and garlic.
Pour the fish flavoured milk into the pot and gently bring to the boil.
Simmer for 20 minutes or until the potato is soft.
In the last five minutes add half of the parsley.
Remove a third of the soup mixture and blend until the potato mixture is broken but not pureed.
Return it to the pot, stir and keep warm.
Break up the smoked haddock into large pieces and add to the soup a few minutes before serving just to heat the fish through.
Fill the bowls and sprinkle over the remaining parsley.




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