Inspired by a recent trip to the West of Scotland I decided to make my version of a soup they call Cullen Skink. Doesn’t sound very appetising does it? Well Cullen Skink is the Scottish name for Smoked Haddock Chowder, a chunky, hearty soup made from smoked haddock, known locally as Finnan Haddie and it’s delicious, despite the name! I read through half a dozen different recipes online and came up with this.
If you can’t find smoked haddock, use smoked cod and if you can’t find either why not experiment with hot smoked salmon? It will only need to be gently heated through as it’s already cooked.
2 leeks, chopped (use mostly the white part and a tiny bit of green)
3 medium potatoes, peeled and cut into chunky cubes
1 cup cream
500g smoked haddock or cod, skinned and cut into 2 cm chunks
3 Tbs dry sherry (optional)
Salt and freshly ground black pepper
In a large heavy-based pan melt butter and cook leeks gently for 10 minutes or until soft. Add potatoes and enough stock to just cover them. Simmer for 20 minutes, or until potatoes are tender. Add cream, fish and sherry and cook for a few minutes until the fish is done. Test by taking a piece out. You don’t want the fish to disintegrate and it won’t take long to cook. Season with salt and pepper and add a dash more stock or cream if the soup is too thick.
Garnish with parsley and serve with crusty bread.