I learn’t this recipie while living and working in the small Scottish town of Brora, located about 1 and a half hours north of Inverness. 

Most recipies I have come accross for Cullen Skink involve mashed potatoes, and blending the soup together once it’s cooked.  I personally enjoy this version of the soup more, as you get in each mouthfull a different experiance.  A bit of smoked haddock here, potatoes there, crisp, and soft oniony leeks.  You are more than welcome to blend the soup mixture at the end of the recipie, however I would encourage you to try it in it’s chunky format at least once before doing so.

 Ingredients:

·      1 L Cream
·      1 L Fish Stock
·      4 Leeks (quartered and sliced)
·      1 White Onion (fine diced)
.   2 diced garlic cloves
·      2 Bay leaves
·      1 tsp of Nutmeg
·      4 Smoked Haddock (cut into 2cm cubes)
·      12 Potatoes (peeled and diced into 1cm cubes)
·      25grams of butter

 Method:

1.  Cook the potatoes in salted water until they are al dente.

2.  Melt the butter in a large pot and add the onions, and garlic.  Saute them till they are soft.

3.  Add half the leeks, and cook for 1min

4.  Pour in the fish stock, then the cream.   Add the nutmeg and bay leaves.

5.  Bring to a boil, then turn down the heat and simmer for 30 mins.

6.  Add the diced potatoes.

7.  Add the Haddock, (I tear it, however you can dice it into 1inch large chunks) at this point taste the broth and season accordingly.

8.  Add the rest of the leeks and cook for 20 mins, stiring occasionally.

Best served with warm Crusty bread.