Mary Berry Cullen Skink With Leeks

Calories: 614.6|Fat: 23.4|Carbohydrates: 61.6|Protein: 39.3 | 25

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Mary Berry Cullen Skink with Leeks: This smoked haddock chowder, a hearty soup brimming with flaky fish and rich seafood flavour, is served with delicious pesto garlic bread.

mary berry cullen skink soup with leeks and potatoes with crusty bread

This soup’s simplicity puts the spotlight squarely on the rich, complex flavor of the smoked fish, particularly the Finnan haddie variety. Its robust taste takes center stage, effortlessly captivating the palate and making every spoonful a delightful journey of smoky goodness.

For The Perfect Cullen Skink

Prepare the best fish stock in only 20 minutes using the smoked haddock. First skin and flake the haddock to remove unwanted bones. Cover with enough boiling water to cover it together with some chopped onion and bring to a boil. Simmer for about 10-15 minutes! Set the haddock aside and strain the stock through a fine sieve to remove any fish bones.
Adjust the thickness of the soup by adding or reducing the amount of flour. You can completely omit the flour and make the soup thicker by mashing up the potatoes.

What You Need

Fish – Use undyed smoked haddock, skinned and cut into bite-sized pieces. Subs the haddock with other smoked fish like cod or trout.
Leek and Carrots – Optionally use chopped carrots and thinly sliced leeks. Otherwise, omit the leeks and carrots as in a more traditional Scottish Cullen Skink recipe.
Potatoes – Cube old potatoes. Due to their firmer texture old potatoes hold their shape well during cooking. Swap the potatoes with sweet potatoes or cauliflower for a unique twist.
Milk – You can use low-fat milk instead of whole milk and reduce the amount of butter for a low-fat soup.
Spices, Herbs and Flavourings – Use stock, fresh dill, salt, and pepper.
Butter – You can substitute with vegetable oil.
Flour – You can use cornstarch or any other gluten-free alternatives.
Bread – Bake 2 baguettes or buy already baked baguettes, Then make pesto garlic bread using butter, garlic clove, Parmesan cheese, green pesto and chopped parsley.

Storing Cullen Skink

Refrigerate: Store in the refrigerator in airtight containers for up to 3 days.
Make ahead: Prepare the soup up to 1 day ahead and refrigerate. Reheat gently before serving. (You can keep it longer in the fridge but if you’re serving on a Sunday I won’t prepare it on a Friday.)

Serving Cullen Skink

The garlic pesto bread or oatcakes are perfect for soaking up the flavorful soup.
A green salad with tangy vinaigrette can balance the richness of the soup.
Serve a traditional Scottish dessert like the Cranachan made with whipped cream, honey, raspberries, and toasted oats.

Mary Berry Garlic Pesto Bread with a basil leaf on top

More Scottish Soups:

Health Info

Calories: 614.6
Sugar: 7.8
Sodium: 1596.7
Fat: 23.4
Carbohydrates: 61.6
Fiber: 3.1
Protein: 39.3

Mary Berry’s Cullen Skink Recipe with Leek and Carrots

Print Pin Recipe

Prep Time 10

Cook Time 15

Total Time 25

Servings 6 people

Calories 614.6kcal

Description

Mary Berry Cullen Skink with Leeks: This smoked haddock chowder, a hearty soup brimming with flaky fish and rich seafood flavour, is served with delicious pesto garlic bread.

Ingredients

Ingredients:

50 g (2 oz) butter
1 medium leek washed and thinly sliced
1 medium medium carrot peeled and chopped into 1 cm (½”) cubes
250 g (9 oz) old potatoes, peeled and cut into 1 cm (½”) cubes
40 g (1½ oz) plain flour
600 ml (1 pint) hot fish or vegetable stock
1 pinch Salt and freshly ground black pepper
500 g (1 lb) undyed smoked haddock, skinned and cut into bite-sized pieces
600 ml (1 pint) full-fat milk
1 bunch fresh dill chopped

Pesto Garlic Bread:

2 Baguettes baked or ready to bake
50 g (2 oz) butter, softened
1 clove garlic crushed
50 g (2 oz) Parmesan cheese, grated
2 tbsp green pesto
2 tbsp chopped parsley

Instructions

For the Cullen Skink

Heat the butter in a large pan.
Add the leek and carrot, and fry over high heat for a minute or two.
Add the potatoes and toss with the leeks and carrot.
Sprinkle over the flour and cook for a few moments.
Gradually blend in the stock, stirring over heat until thickened.
Season with black pepper (avoid adding salt at this stage).
Bring to the boil, cover, and simmer for about 10 minutes until vegetables are tender.
Add the haddock and milk to the pan, and simmer gently for about 5 minutes until the fish is just cooked.
Check seasoning and add the chopped dill.

For the Pesto Garlic Bread:

Preheat the oven to 200°C / Gas 6.
Set aside 1 teaspoon of the butter.
Combine the remaining butter with the garlic, Parmesan cheese, pesto, and parsley in a small bowl.
Slice each baguette into six diagonal slices.
Spread the mixture between each slice on both sides, then reassemble the loaves on a foil-covered baking tray.
Spread the reserved butter over the top of the loaves.
Bake for about 8-10 minutes until the loaves are browned and hot.
Enjoy this wonderful, substantial soup, which is a meal in itself when paired with pesto and garlic bread.

Recipe Notes:

Cooking Tips:
- Make fish stock in 20 minutes using smoked haddock; skin and flake the fish.
- Strain stock through a sieve after boiling with onion to remove bones.
- Adjust soup thickness by adding flour or mashing potatoes for a thicker texture
Storing Cullen Skink
- - Refrigerate in airtight containers for up to 3 days.
  - Make ahead: Refrigerate prepared soup up to 1 day; reheat gently before serving.
Serving Suggestions for Cullen Skink
- Enjoy with garlic pesto bread or oatcakes for soaking up the soup.
- Pair with a green salad dressed in tangy vinaigrette to balance richness.
- Serve with Cranachan, a Scottish dessert of whipped cream, honey, raspberries, and toasted oats.
Fish: Use undyed smoked haddock; substitute with cod or trout.
Vegetables: Optionally add carrots and leeks; traditional recipes omit them.
Potatoes: Cube old potatoes for their firm texture; try sweet potatoes or cauliflower.
Dairy: Substitute whole milk with low-fat milk and reduce butter for a lighter soup.
Seasoning: Use stock, fresh dill, salt, and pepper.
Butter: Substitute with vegetable oil; use flour or gluten-free alternatives.