Something fishy with Simon Rhodes from Lobsterpot Fishmongers, Wood Street Food Hall

ONE of the first dishes I learnt as a trainee chef was Cullen skink. What is Cullen skink?, I hear you ask. Well, it is a very popular scotch broth made from onions, potatoes, natural smoked haddock and milk or cream and I can tell you that it tastes absolutely delightful despite its peculiar name.

This traditional Scottish dish originated from the town of Cullen in Morey where Finnan Haddie was used. Nowadays it is usual for undyed natural smoked haddock to be used in place of the haddie and the dish is commonly served as a starter for formal Scottish dinners.

The reason I am writing about this is because a customer recently came in and bought some of our natural smoked haddock, he returned a week later and told me he had made a fantastic dish called Cullen skink. As we chatted my thoughts went back to the first time I made it at the pub where I worked and I remembered what a flavoursome, popular dish it was and quite simple to prepare.

Here’s how we made it all those years ago…

First sweat down some finely chopped onions or leeks in a little vegetable or sunflower oil making sure there they don’t colour. Then bring to a simmer in a saucepan some milk, (enough for your soup) and add large flakes or chunks of undyed natural smoked haddock to flavour the milk. Remove the haddock after about a minute so that the milk has a nice smokiness to it. Cut some nice potatoes (Charlottes or Wiljas are ideal) into small ½ inch cubes and add the potatoes to the milk and gently simmer until the potatoes are nice and soft. Then add the onions or leeks and the smoked haddock to the milk and simmer for another couple of minutes until the smoked haddock is cooked through. Remember not to over stir the soup as this will break up the fish. Add single cream and season to taste. To give the soup a little more body add some fish stock and cornflour mixed with cold water. This soup is meant to be a little thin so don’t thicken it too much.

Make sure you make plenty because it is very moreish!

I am quite surprised that not more local pubs/restaurants don’t serve it – especially at this time of the year as it’s far more exciting than your run of the mill ‘soup of the day.’