Fry off the onion, leek and garlic in a saucepan with the oil until tender
Add the potato and fry for a few minutes before adding the stock. Bring to the boil then simmer covered for 10 minutes
Make a paste from the flour and 2 tbsp of the milk and add it to the pan with the rest of the milk stirring constantly until it comes to boil and thickens slightly
Stir in the peas, sweetcorn and red pepper, then add the fish chunks and let simmer for 5 minutes
Season to taste and serve with a parsley garnish and crusty bread
The proper Scottish version of Cullen Skink does not include garlic, sweetcorn, peas or red pepper and uses mashed potato to thicken the soup. Also the haddock is poached in the milk with a bayleaf which infuses the milk to give a stronger fish taste, then removed as the rest of the soup is built up, then added back in before serving. This is just my own updated version which my own family prefer. I hope you enjoy both versions!
