Cullen Skink with Viking TV
For a delicious, comforting soup, our Cullen Skink is a rich, creamy, and easy-to-make soup perfect for a cosy night in. This traditional Scottish recipe, featuring flaky smoked haddock, potatoes, and onions, is a must-try. Inspired by the rugged beauty of Scotland, this soup is a VikingTV favourite, bringing a taste of the sea to your kitchen.
Catherine Fulvio’s simple instructions here on You Tube make it a breeze to prepare:
Learn the secrets of preparing Scottish Cullen Skink with Chef Catherine Fulvio
Serves 4
1 tbsp butter
1 tbsp olive oil
1 chopped onion
1 sprigs thyme
4 medium potatoes, peeled and diced small
10 fl oz / 300ml water
9 oz / 250g smoked haddock
10 fl oz / 300ml full fat milk
2 bay leaves
2 tbsp chopped parsley
Salt and freshly ground pepper
Chopped chives, to garnish
Chive flowers (optional)
Crusty bread, to serve
Heat the butter and oil in a large saucepan, add the chopped onion and sauté until softened but not brown.
Add sprig of thyme, diced potatoes and water. Season with salt and freshly ground black pepper.
Bring it to the boil, reduce the heat and leave to simmer for 10 minutes.
Place the haddock in another saucepan and cover with milk and bay leaves and gently simmer until the fish is just cooked.
Use a slotted spoon to lift the fish onto a clean plate. Keep the cooking liquid for later.
Flake into large pieces, removing any bones.
Pour the reserved milk into the saucepan with the potatoes and onions.
Add the flaked haddock and cook for about 5 minutes
Ladle into bowls, garnish with chopped chives and flowers if you are using them.
Serve with crusty bread.
