Cullen Skink is not as you might think a villain from the latest Bond franchise – but a beautiful rich winter fish soup, one sniff and you'll be won over.
- 350-400g natural smoked haddock, skin removed and boned
- 560ml whole milk
- 2 fresh bay leaves
- ¼ tsp ground black pepper
- 50g butter
- 2 onions, peeled and very finely chopped
- 1 medium leek, washed and cut into small chunks
- 3 medium potatoes, unpeeled, cut into small chunks
- 200mls water roughly
- 1 fish stock cube, crumbled
- plenty of chives, chopped, to serve
- double cream optional
- Place the fish into a pan large enough to hold it comfortably, and cover with the milk.
- Add the bay leaf, and pepper and bring to a gentle simmer.
- Once simmering turn off the heat, and leave to infuse whilst you get on with the rest of the soup.
- Meanwhile the butter in another pan on a medium-low heat, and add the onion and the leek. Cover and allow to cook for about 10 minutes until really well softened, but little or no colour.
- Add the potato chunks and stir to coat with butter.
- Lift the cooked haddock out of the milk and reserve.
- Pour the haddock cooking liquor and bay leaf into the onions and potatoes.
- Add the water and stock cube and bring to a simmer.
- Then cook gently for 10-15 minutes until the potato is cooked through.
- Meanwhile with a fork gently break into cooked haddock into chunky flakes.
- Once the potatoes are cooked add the haddock and lots of chopped chives.
- Add a little double cream to enrich if you like, I sometimes add a poached egg to the finished soup.