Cullen skink - The Rick Stein method
- 50 g Butter
- 1 Onion Finely chopped
- 1.2 l Creamy Milk
- 750 g Floury potatoes such as Maris Piper or King Edwards Peeled and diced
- 450 g Undyed smoked haddock fillet
- 2 tbsp Chopped parsley plus a little extra to garnish
- Ground Black Pepper
- Melt the butter in a pan, add the onion and cook gently for 7 – 8 minutes until it is soft but not browned.
- Pour in the milk and bring to the boil.
- Add the diced potatoes and simmer for 20 minutes until they are really soft.
- Add the smoked haddock and simmer for 3 – 4 minutes, until it is cooked and will flake easily.
- Carefully lift the fish out onto a plate and leave to cool slightly.
- Meanwhile crush some of the cooked potatoes up against the side of the pan with the wooden spoon to thicken the soup a little.
- When the smoked haddock is cool enough to handle, break the fish into flakes, discarding the skin and any bones.
- Return fish to the pan and stir in the parsley and some seasoning to taste.
- Serve garnished with a little more chopped parsley.
Rick Stein opened his first restaurant, a small harbour-side bistro, “The Seafood Restaurant”, with his first wife Jill in 1975.
Centred around Padstow in Cornwall, his business operates four restaurants, a bistro, a café, a seafood delicatessen, a pâtisserie shop, a gift shop and a cookery school.
He has made a series of successful travelogue style cookery programs including Rick Stein’s Taste of the Sea, Fruits of the Sea, Seafood Odyssey, Fresh Food, Seafood Lovers’ Guide, Food Heroes, French Odyssey, Mediterranean Escapes and Far Eastern Odyssey.