This lovely Scottish fish soup, originally from the town of Cullen in Moray on the north-east coast of Scotland, is often served as a starter or as a main meal all over Scotland and its recipe slightly varies depending on the cook’s preference!
Although it’s made with smoked haddock, it’s a wonderfully soft and creamy soup. Even those who tend not to choose fish dishes love it! If you are planning to visit Scotland do make sure to try to it with a nice slice of fresh bread and a bit of butter.
500g undyed smoked haddock, skin on
A bay leaf
Knob of butter
1 onion, peeled and finely chopped
1 leek, washed and cut into chunks
2 medium potatoes, unpeeled, cut into chunks
500ml whole milk
Chives, chopped, to serve
1. Put the fish into a pan large enough to hold it comfortably, and cover with about 300ml cold water. Add the bay leaf, and bring gently to the boil. By the time it comes to the boil, the fish should be just cooked – if it’s not, then give it another minute or so. Remove from the pan, and set aside to cool. Take the pan off the heat.
2. Melt the butter in another pan on a medium-low heat, and add the onion and the leek. Cover and allow to sweat, without colouring, for about 10 minutes until softened. Season with black pepper.
3. Add the potato and stir to coat with butter. Pour in the haddock cooking liquor and bay leaf, and bring to a simmer. Cook until the potato is tender.
4. Meanwhile, remove the skin, and any bones from the haddock, and break into flakes.
5. Lift out a generous slotted spoonful of potatoes and leeks, and set aside. Discard the bay leaf. Add the milk, and half the haddock to the pan, and either mash roughly or blend until smoothish.
6. Season to taste, and serve with a generous spoonful of the potato, leek and haddock mixture in each bowl, and a sprinkling of chives.
Enjoy and share!
It is so lovely to see so many positive comments about Scottish hospitality and food during this year’s Commonwealth Games. We decided to share a few recipes this week for those of you who were unable to join us this year but would like to try some of our dishes, treats and desserts at home.
• 60g of oats
• 300g of fresh raspberries, plus more to decorate
• 300ml of double cream
• 6 tablespoons of honey, melted and cooled
• 6 tablespoons of whisky
1. Dry-toast the oats in a frying pan over a medium heat. They are ready when the flakes are just browned and smell toasted, but should not be dark. Leave to cool.
2. In a bowl, lightly crush half the raspberries. Fold in the remaining whole raspberries and crush lightly – there should still be large whole pieces.
3. In another bowl, mix 3 tablespoons of honey with 3 tablespoons of whisky.
4. In another bowl, mix the cream and the rest of the honey and whisky. Whip until the cream thickens but is still soft.
5. To assemble the dessert, add some of the raspberry mixture, then a sprinkling of oats and then some of the cream mixture. Add two more layers in the same order (raspberries, oats, cream, raspberries, oats, cream). Top with a few whole raspberries, and drizzle with the honey-whisky mixture. Serve immediately.