Cullen skink recipe

  • Serves 4
  • 5 mins to prepare and 20 mins to cook
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Customer recipe by Fiona Sutherland
Added 85 months ago

Place the fish in a pan and add the milk, a pinch of sugar and bring to simmering point, then take off the heat and set aside.

Pop the butter in a pan, sweat the leeks for 2 minutes, add the potatoes and some water to nearly cover the vegetables. Simmer gently for 5-7 minutes. By this time the water should have evaporated and you can add the flour. Stir well and cook on for a minute or two ensuring nothing burns.

Drain the fish and gradually add the flavoured milk to the potatoes and leeks. Gently squash some of the potatoes down but leave some chunks. Add the mustard and season with salt and pepper.

Flake the fish into large chunks and add to the soup, make sure there are no bones and add the parsley. Taste again, add some cream and serve with your favourite bread.

Although technically a soup, it should be chunky and is great for lunch or supper.

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

  • 2 smoked haddock, not dyed
  • 1 fresh untreated haddock
  • 3 leeks, sliced into semi circles
  • 3 Maris piper potatoes, peeled and chopped into large chunks
  • ½ pint milk
  • 1-2tsp dry mustard powder slaked with water
  • handful chopped parsley
  • 2-3tbsp double cream
  • pinch sugar
  • salt and pepper
  • 2tbsp butter
  • 1tbsp flour

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