By Promote ShetlandNovember 22nd 2024

Looking for a hearty Shetland recipe to warm you up? Look no further than this classic Cullen Skink from Shetland Food and Drink. Perfect for chilly evenings, this creamy smoked haddock soup brings a taste of tradition straight to your table.

Few dishes evoke the heart of Scotland quite like Cullen Skink. A warming, creamy soup of smoked haddock, potatoes, and onions, it originated in the northeast fishing village of Cullen, nestled on the Moray Firth coast.

Becky Robertson from Shetland Food and Drink shared their Shetland take on this classic recipe, showcasing the exceptional quality of local produce. Using Shetland-landed haddock and freshly harvested potatoes, this version combines the traditional elements with the unique flavours of the isles. It’s a dish that celebrates both heritage and Shetland’s thriving food scene. Ready to give it a try? Here’s the recipe.

Shetland Cullen Skink

Course: Starter or lunch
Servings: 4 servings
Prep Time: 10 minutes
Cook Time: 20 minutes

Ingredients:

  • 1 Tbsp Shetland Butter
  • 1 Medium Onion
  • 400g (about 4 small) Bressay Tatties chopped into 1cm cubes
  • 250g Smoked Haddock
  • 250ml Shetland Milk
  • 2 Bay Leaves
  • 2 Sticks Lemongrass
  • Zest of a Lemon
  • Handful of Parsley

Instructions:

  1. Chop your onions and tatties, and get ready for the pan.
  2. Melt the butter in a large pan and fry the onion until translucent but not brown.
  3. Add the tatties to the pan, then 300ml of boiling water.
  4. Simmer for 15 minutes.
  5. In another pan, add the Shetland milk, smoked haddock, bay leaves, and lemongrass. Simmer for 5 minutes or until the fish is flakey.
  6. While both pans are simmering, chop your parsley and grate your zest.
  7. Remove fish from pan and flake up on a plate (make sure you don't throw away the milk!)
  8. Add fish and lemon zest to the pan with tatties, onions, and water. Keep a small bit of lemon zest for garnish.
  9. Add milk to the tatties, onions, fish, lemon zest and water mix - (remember to remove the bay leaves and lemongrass).
  10. Simmer for another 5 minutes.
  11. Garnish with parsley and remaining lemon zest
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