This hearty soup will stick to your ribs anf warm your cockles. It is usually served as a starter, but it is substantial enough to be served as a main course with some crusty bread and a side salad. A true Scottish classic from the inlet of Moray Firth.
Peel and dice the potatoes to to a rough 2cm dice and store them in cold water.
Top the onion and shallots, peel, and chop roughly.
Remove the darker green leaves of the leek, wash thouroughly, and chop.
Finely slice the chives, set aside for later.
Place the milk in a large saucepan with the haddock and gently bring to a simmer. Allow to cook gently for 8-10 min or until the fish has an opaque look. Remove the fish and reserve the milk.
While the fish is poaching, melt the butter in a large pan. Add the shallots, onion and leek, and stri constantly. Sweat the vegetables until thoroughly cooked through and soft.
Deglaze the pan with the white wine, and allow the liquid to reduce by half.
Add the diced potatoes, along with the reserved milk. Add enough of the potato soaking water to cover. Bring up to the boil, and cook until the potatoes are soft.
While the vegetables are cooking, flake the smoked haddock. Reserve for later. If necessary make a fish stock with the haddock's skin.
Transfer the soup with half of the flaked haddock to a blender, and blitz until smooth. Add enough cream and fish stock to obtain a good consistency: Cullen Skink should be quite thick.
Adjust the seasoning, and reheat, if necessary.
Laddle generous portions of the soup into bowls, top with the remaining flaked haddock and a sprinkling of chopped chives. Serve with a dollop of whisky creme fraiche.
Gently hisk the whisky into the creme fraiche. Season to taste.
Keep refrigerated until needed.
«Do not boil the haddock in the milk as it may become rubbery and stringy. Smoked haddock is most often used for Cullen Skink, however, any smoked fish can be used instead. »