How to Cook Cullen Skink

Serves: 4

Preparation time: 10 mins

Cooking time: 1 hour

Ingredients needed to make Cullen Skink:

For the fish stock:

• 2 Arbroath smokies, coarsely chopped
• 4 oz assorted white vegetables (fennel, leeks, white onion), coarsely chopped
• 3 ½ fl oz white wine
• 2 tbsp olive oil

For the soup:

• 2 Arbroath smokies, skinned and bones removed
• 2 banana shallots, finely chopped
• 2 garlic cloves, crushed and finely chopped
• 4 oz white part of leek, finely chopped
• 7 oz waxy potatoes, boiled and peeled
• 3 ½ fl oz double cream
• 3 ½ fl oz whole milk
• Salt and freshly ground black pepper to taste
• Chopped chives, for garnishing

Cooking instructions for Cullen Skink:

• To make the fish stock, heat oil in a heavy-based saucepan over moderate heat and throw in the chopped veggies.
• Toss them to coat well with oil and place a lid on top to cook in the trapped steam for about 10 minutes, over low heat.
• Add a splash of white wine and bring it to a boil.
• Continue to boil for a minute and pour in 2 pints water.
• Throw in the smokies and bring it back to a quick boil.
• Skim off any froth accumulated on the surface of the stock and reduce it to a simmer.
• Continue to cook likewise for about 20 minutes and set aside to cool completely.
• Tip the cooled stock into a fine mesh sieve to strain it into a bowl and get rid of the residues.
• For the soup, melt butter in a large saucepan over moderate heat and throw in the leek, garlic as well as shallots.
• Stir fry for a minute and place a lid on top to cook for about 5-10 minutes; keep an eye on them to prevent them from browning.
• Drop in the cooked potatoes and crumble the smokies into the pan.
• Place the lid back on and cook further for another couple of minutes.
• Stir in 1 ¾ pints strained stock and sprinkle a dash of seasonings to taste.
• Bring the soup to a boil and reduce it to a simmer.
• Continue to cook the soup over reduced heat for about 10 minutes and remove from heat; set aside for 5 minutes to let it cool down slightly.
• Tip the mixture into a blender and blitz them briskly before pouring in the cream as well as milk.
• Continue to pulse the mixture into a well-mixed, smooth puree and pour it into a fine mesh to smooth it out further.
• Pour the strained mixture into a separate saucepan and heat for 2-3 minutes until warmed through.
• Ladle the hot soup into shallow serving bowls and sprinkle the chopped chives on top.
• Serve hot.

Image credit: Wikimedia Commons