Made at J Sheekey | Serves 4
We recommend avoiding the yellow-dyed smoked haddock in favour of the lighter coloured natural fillets. Cullen skink is a traditional Scottish soup – Cullen is on the southern shore of the Moray Firth and skink is the name for a broth or soup.
50g unsalted butter
1 leek, washed and roughly chopped
1 litre fish stock (a good quality stock cube will do)
200g floury potato peeled and roughly chopped into chunks eg King Edward or Maris Piper
1 bay leaf
300g natural-smoked haddock fillet, skin on
½ small bunch flat leaf parsley, chopped
50ml double cream
Ground white pepper
Melt the butter in a saucepan and gently cook the leek for a few minutes with the lid on until they soften. Add the fish stock, potato, bay leaf and smoked haddock. Bring to the boil and simmer for 10 minutes.
Carefully remove the haddock from the pan with a slotted spoon and put to one side. Simmer the soup for another 15 minutes. Remove the bay leaf and blend in a liquidiser until smooth. Strain through a fine-meshed sieve into a clean pan.
Meanwhile, remove the flesh from the skin of the haddock, checking for bones, flake it into the strained soup. Stir in the double cream and parsley and bring back to the boil before serving.