Hairy Bikers Cullen Skink Recipe
Love creamy, smoky fish soup? This Hairy Bikers Cullen Skink recipe brings Scottish comfort to your bowl. Rich smoked haddock in velvety potato broth. Si King and Dave Myers made it famous.
Ingredients
- 400 g undyed smoked haddock fillet.
Instructions
Poach the Smoked Haddock
- Place haddock in large saucepan. Cover with 300ml fish stock or water. Add bay leaf. Bring to gentle simmer. Cook 5 minutes until fish flakes easily. Remove fish with slotted spoon. Set aside to cool. Reserve poaching liquid. Flake fish into chunks. Discard skin and bones.
Cook the Vegetables
- Melt butter in same saucepan. Add chopped onion and leek if using. Cook over medium heat 5 minutes. Stir until soft and golden. Do not brown. Add diced potatoes. Pour in reserved poaching liquid. Season lightly with pepper. Bring to boil. Then simmer 15 minutes. Potatoes should be tender.
Make Creamy Base
- Remove bay leaf from pot. Mash half potatoes gently with masher. Leave some chunks for texture. Pour in 500ml milk. Heat gently. Stir well to combine. Simmer 5 minutes. Do not boil. Milk gives creamy body. Taste and adjust seasoning.
Add Fish and Serve
- Add flaked smoked haddock to soup. Heat through 2-3 minutes. Fish should not break up too much. Ladle into warm bowls. Sprinkle fresh chives or parsley. Serve immediately. Steam carries smoky aroma. This is how to make Hairy Bikers Cullen Skink perfectly.
Notes
- Use undyed smoked haddock for authentic flavor.
- Gentle heat prevents milk curdling.
- Leave potato chunks for hearty texture.
- Variation: Add sweetcorn for color and sweetness.
- Variation: Use cream instead of milk for richer soup.
- Variation: Swap haddock for smoked cod.
- Fresh bay leaf boosts aroma. Remove before serving.
- Taste before salting—smoked fish is salty.