WorldMainGluten-Free

Cullen Skink

Prep
15 minutes
Total
1 hour
Serves
4
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Ingredients

Units
  • 1 lb smoked haddock fillet
  • 2 cups whole milk
  • 1 cup water
  • 1 bay leaf
  • 2 tbsp butter
  • 1 large onion, finely diced
  • 1 lb Yukon Gold potatoes, peeled and diced
  • 1/2 cup heavy cream
  • 2 tbsp fresh chives, chopped
  • 1/2 tsp white pepper
  • Salt to taste
  • Fresh parsley for garnish

Instructions

  1. 1

    Place smoked haddock, milk, water, and bay leaf in a large saucepan. Bring to a gentle simmer and poach for 10-12 minutes until fish flakes easily.

  2. 2

    Remove fish from liquid and set aside to cool. Strain and reserve the poaching liquid, discarding the bay leaf.

  3. 3

    Once cool enough to handle, flake the haddock into large chunks, removing any bones and skin. Set aside.

  4. 4

    In the same saucepan, melt butter over medium heat. Add diced onion and cook for 5-6 minutes until softened and translucent.

  5. 5

    Add diced potatoes and the reserved poaching liquid to the pan. Bring to a boil, then reduce heat and simmer for 15-20 minutes until potatoes are tender.

  6. 6

    Using a potato masher, lightly mash about half the potatoes in the pan to thicken the soup while leaving some chunks for texture.

  7. 7

    Stir in the heavy cream and flaked haddock. Simmer gently for 3-4 minutes to heat through.

  8. 8

    Season with white pepper and salt to taste. Stir in chopped chives.

  9. 9

    Ladle into bowls and garnish with fresh parsley before serving.