Cullen Skink
A creamy soup filled with smoked fish, potatoes, and leeks, Cullen Skink is easy and oh-so-delicious. Pair a bowlful of this hearty and soul-satisfying soup with a salad or sandwich for a satisfying meal.
Ingredients
- 2tabelspoons butter (salted)
- 3 cupleeks (about 1 large leek), sliced
- 1 cupshallots (about 2 large shallots), diced
- 0.5 cupWhite Wine
- 4 cupWhole Milk
- 1 lbsmoked cod (or haddock)
- 2 cupPotatoes, finely diced
- 1 cupHeavy Cream
- 1 tspSalt
- 0.25 tspGround White Pepper
Instructions
- 1
Saute the leeks in the butter in the bottom of a heavy-bottomed soup pot.
- 2
Add the shallots and saute until softened.
- 3
Deglaze the pan with white wine and simmer until reduced and most of the wine has evaporated.
- 4
Add the milk to the pot, along with the smoked cod (or smoked haddock). Keep the fish whole - you just want to flavor the broth at this point. Simmer for a few minutes, then scoop out the fish.
- 5
Add the diced potatoes and salt and bring the soup to a simmer. Cover and cook until the potatoes are tender.
- 6
Meanwhile, chunk up the fish and add the fish back to the soup pot when the potatoes are tender.
- 7
Add the cream to the soup, season it with salt and pepper, and heat through until just boiling.
- 8
Garnish with chopped parsley and/or chives, and enjoy!