Cullen Skink, aka Smoked Haddock Soup
A smokey and creamy soup, that gives New England Clam Chowder a run for it's money!!!
Ingredients
- 1½ lbs smoked haddock
- 4 slices bacon, cut into ¼ inch stripes
- 2 TBSP butter
- 1 medium white onion, diced
- 1 medium leek, cut into thin rings
- 5 medium potatoes, cubed into bite sized pieces
- 3 cups seafood stock
- 2 cups whole milk
- 1 cup light cream
- salt & ground pepper, for seasoning
- 1 handful fresh parsley, leaves removed from stem, reserve some for garnishing
Instructions
- Add your bacon stripes to a large stockpot and fry on medium until crispy. Remove the bacon with a slotted spoon and place on a paper towel to absorb the excess bacon grease.
- Add the butter to the bacon grease and melt the butter on medium heat. Now, add the onion and leeks and cook until aromatic, don't forget to season with a bit of salt and ground pepper.
- Add the potatoes and stir those together with the aromatics.
- Add the seafood stock and cook the potatoes to your desired consistency (I'd suggest the fork is able to enter easily), 15-20 minutes depending on the size of the potatoes.
- Meanwhile in a medium saucepan, add the smoked haddock, milk and cream and simmer on low for 10-15 minutes, don't forget to season with a bit of salt and ground pepper. Be careful not to boil and you're looking to simply warm the haddock and allow the smokiness to permeate the milk and cream.
- Once the potatoes have cooked and your soup is beginning to thicken, the soup will be ready for the smoked haddock, milk and cream.
- Add the smoked haddock, milk, cream and the bacon (reserve some for garnishing) to the large stockpot and cook for another 5-10 minutes together. Taste the soup during this time and adjust the salt & ground pepper, as you desire.
- Turn off the heat on your soup and add a good handful of parsley, reserving some for garnishing.
- Ladle into soup bowls and garnish with the reserved bacon and parsley. Enjoy with fresh bread, cheers 🍻!
