Cullen Skink Recipe – find out how to make this popular Scottish soup from Fencebay Fisheries, World Cullen Skink Championship Finalists.
Gary Brown is the head chef our award winning restaurant The Catch At Fin Restaurant in Fairlie, near Largs, on the Ayrshire coast of Scotland.
- 1kg Fencebay smoked cod or smoked haddock
- 50g unsalted butter
- 2 medium onions, finely chopped
- 450g potato
- ½ litre milk
- 300ml double cream
- Freshly milled black pepper
- Chopped fresh parsley
- Sweat the finely chopped onion in the butter over a low heat for 10 minutes, taking care not to brown or this will colour your soup.
- Skin the cod fillets and add them whole to the onions, no need to chop them first. Continue to sweat over a low heat stirring occasionally. The fillets will break up as you stir and the fish cooks. Allow to continue cooking in own juices on a slow simmer for 15 minutes.
- Boil the potatoes, drain and tip back into the pan. Add the milk to the potato and blend with a hand whisk until smooth. Add this to the cooked fish and continue to cook gently for a further 5 minutes.
- Finally stir in the cream and season with pepper, then allow to cool. This can be re-heated when required, served in warm bowls topped with a swirl of cream and sprinkled with chopped parsley.
- If time allows, chill in a refrigerator for up to 24 hours – the flavours develop thus improving the resulting soup.