Cullen skink

Ingredients

Knob of butter

1 white onion

1 celery stick

1 leek

3 large potatoes

1 fish stock cube

Tabasco

2 bay leaves

Lemon juice

300ml double cream

4 fillets of good quality smoked haddock, we use undyed. Salt and pepper

Method

Add the butter to a deep soup pan.

Dice the onions, celery and leeks and sweat for around 5 to 10 minutes. The longer you sweat it down the sweeter and thicker it makes it.

Add a good pinch of pepper, the bay leaves, lemon juice, a few dashes of Tabasco and the fish stock. Don’t add water to the stock just put the stock cube in, then sweat down for another few minutes.

Peel and dice the potatoes (we like to leave them chunky). Cook them with the veg for 5 minutes, which helps release the starch, making it a bit thicker. Keep stirring.

Add water so the veg is covered and boil until the potatoes are cooked.

Check the fillets of haddock for any bones, reduce the heat to low and add to the pan. Cook until the fish breaks up. Add the cream and taste to see if you want more salt or pepper. Recipe from The Seafood Shack, Ullapool