Fish Soup Recipe
Smoked Haddock and Potato
Cullen Skink
This is a lovely fish soup recipe - traditionally from the North of England. It's a smoked haddock soup thickened with mashed potato.
Absolutely delicious...
Cullen Skink
12 oz (350g) smoked haddock
1 onion, peeled and finely chopped
1 1/2 pints (900ml) water
1 1/4 lbs (500g) peeled potatoes
1 pint (600ml) milk
2 oz (50g) butter
fresh ground black pepper
chopped parsley to serve
Put the haddock, onion and water into a pan. Bring to the boil and simmer covered for about 10 minutes. Scum will rise to the surface, so check occasionally and skim.
Remove the haddock, then bone, skin and flake it and put it to one side.
Return the bone and skin to the stock, simmer for about 30 minutes then strain the liquid.
Add the quartered potatoes and boil for about 25 minutes until they're soft enough to mash.
Remove the potatoes and mash them smoothly with the butter.
Add the milk to the pan and bring to the boil - then whisk in the potatoes until the mixture is thick and creamy.
Return the pan to the heat, stir in the flaked fish and when it's piping hot, serve with crusty bread.
This is a delicious thick and creamy fish soup recipe and makes a substantial lunch.
50 Fish and Seafood Soup Recipes
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