Cullen Skink (Scottish Haddock Soup)

Serves 4 Starters

Yields4 Servings
 500 g smoked haddock
 300 g turnips (peeled and diced)
 2 tbsp butter
 1 large onion (finely chopped)
 1 fresh bay leaf
 4 cups cups fish stock (or broth)
 1 cup cream
 1 handful flat-leaf parsley (chopped)
 1 pinch salt and black pepper
1

Place the haddock fillets skin side down in a medium-sized pot or pan and cover with the stock

2

Simmer them for 4 minutes on each side, then remove the fillets, take the skin off, pick the bones out and flake the meat.

3

Keep the cooking liquid in the pan and add the turnips to cook, covered, for 15 minutes, until mushy.

4

Scoop the turnips out with a slotted spoon and blitz them in a small jug with the butter until smooth and silky.

5

Now, add the onion and bay leaf to the stock and let them simmer until the onions are translucent.

6

Add the cream and the mashed turnips and simmer it gently until it reaches a thick soupy, chowdery consistency.

7

Finally, mix through the haddock, the parsley and a good dose of salt and pepper for seasoning, then serve hot.

COOK'S TIP
8

When I was looking for cool things to do with Haddock and I came across this dish, I had to put it in. I don’t think I have ever heard a cooler name for a soup in my life. My hair goes a little bit ginger every time I say it out loud.

Ingredients

 500 g smoked haddock
 300 g turnips (peeled and diced)
 2 tbsp butter
 1 large onion (finely chopped)
 1 fresh bay leaf
 4 cups cups fish stock (or broth)
 1 cup cream
 1 handful flat-leaf parsley (chopped)
 1 pinch salt and black pepper

Directions

1

Place the haddock fillets skin side down in a medium-sized pot or pan and cover with the stock

2

Simmer them for 4 minutes on each side, then remove the fillets, take the skin off, pick the bones out and flake the meat.

3

Keep the cooking liquid in the pan and add the turnips to cook, covered, for 15 minutes, until mushy.

4

Scoop the turnips out with a slotted spoon and blitz them in a small jug with the butter until smooth and silky.

5

Now, add the onion and bay leaf to the stock and let them simmer until the onions are translucent.

6

Add the cream and the mashed turnips and simmer it gently until it reaches a thick soupy, chowdery consistency.

7

Finally, mix through the haddock, the parsley and a good dose of salt and pepper for seasoning, then serve hot.

COOK'S TIP
8

When I was looking for cool things to do with Haddock and I came across this dish, I had to put it in. I don’t think I have ever heard a cooler name for a soup in my life. My hair goes a little bit ginger every time I say it out loud.

Cullen Skink (Scottish Haddock Soup)