Spiced Cullen Skink


This is a fusion recipe from our Scottish Selection.  A Scottish classic with an Indian twist!  Warming and delicious, hearty enough to be a main meal. Serve with crusty bread smothered in butter.

Serves 4-6

Ingredients:

1 tbsp butter or oil
1 medium onion, chopped
4 medium potatoes, peeled and cut into 1cm cubes
2 teaspoons Goan Spice Blend
500ml water
250g smoked haddock
1 bay leaf
250ml milk
150ml cream (optional)
salt & pepper to taste
chopped fresh (or dried) parsley

Melt butter (or heat oil) in saucepan over medium heat, add onion and fry gently until transparent for about 5 minutes (do not allow to burn).

Add 2 teaspoons of Goan Spice blend (and a splash of water if pan is very dry) and fry gently for 1-2 minutes.

Add potatoes and water and bring to the boil. Simmer for 10-15 minutes until potatoes are cooked.

Meanwhile in another pan, cover the smoked haddock with the milk and add a bayleaf. Cook gently for about 5 minutes until just tender. Strain haddock from milk (keeping the milk, and remove bayleaf). Leave to cool enough to touch, then flake gently into large pieces, removing any bones.

Add milk and flacked haddock to saucepan containing potatoes, add cream (if using) and cook on low for a further 5 minutes. Add more boiled water if soup too thick.

Season with salt & pepper and sprinkle with chopped parsley.

Serve with crusty bread. I also garnished it with some cooked (smoked) lardons.