Cullen Skink ( fish soup )
Cullen skink
This hearty Scottish soup warms the soul in winter. We have replaced the potato with celeriac, which thickens and adds flavour but halves the carbs.
Serves 4
Per serving:
Carbs, 12g
Protein, 31g
Fat, 19g
Fibre, 5g
Calories, 353
Ingredients
- 500ml whole milk
- 1 bay leaf
- Salt and black pepper
- 500g smoked haddock fillet, skin on
- 50g butter
- 1 leek, finely chopped
- 1 medium white onion, finely chopped
- 400g celeriac, cut into 1cm cubes
- 100ml double cream, plus 2 tbsp to serve
- Handful chives, finely chopped
Directions
Heat the milk, the bay leaf and a small pinch of salt and a good twist of pepper in a shallow pan with a lid with over a medium to high heat until hot.
Add the fish to the pan and cook, covered, until it is firm to the touch and just cooked through.
This should take about five minutes, depending on the size of the pieces. Remove from the heat and set aside.
Melt the butter in a large saucepan over a low-to-medium heat, and add the leek, onion, black pepper and a pinch of salt.
Cover and allow to sweat for about 10 minutes, or until softened. Stir occasionally, making sure it doesn’t colour.
Add the celeriac to the pan with the onions and stir through. Pour the milk from cooking the fish through a sieve into the pan with the celeriac and bring to the boil.
Add the bay leaf to the pan but keep the fish on one side. Reduce the heat to a gentle simmer and cook the celeriac until soft when pierced with a knife.
Meanwhile, remove the skin and any bones from the haddock and gently break into bite-sized pieces. Set aside.
Remove the bay leaf from the pan and blend the soup with a stick blender until smooth. Heat the soup until piping hot and stir in the cream, followed by the fish, and gently combine.
If the soup is very thick, add a little hot water to dilute it to a looser consistency. Adjust the seasoning to taste and serve with a swirl of cream and chives.
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