Dairy-Free Cullen Skink (Smoked Haddock Soup)

Ingredients

• about 450 g Smoked haddock fillets
• 2 medium Potatoes
• 1 medium Onion
• 4 cups Dairy-free milk (unsweetened almond milk)
• 2 cups Vegetable broth
• 1 leaf Bay leaf
• 2 tablespoons Fresh parsley
• 1 tablespoon Olive oil
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large, heavy-bottomed pot (at least 4-quart capacity), combine the about 450 g of smoked haddock fillets, 2 cups of vegetable broth, and 1 bay leaf. Bring the liquid to a gentle simmer over medium heat, aiming for a temperature of 82.22-87.78°C (82-88°C), and poach the haddock for 10 minutes, or until the fish is opaque and flakes easily with a fork, reaching an internal temperature of 63°C. Carefully remove the haddock fillets and the bay leaf from the pot, setting the haddock aside on a plate and reserving the broth in the pot.
2. 2While the haddock cools, peel the 2 medium potatoes and cut them into 1.27 cm (1.25 cm) cubes. Peel the 1 medium onion and dice it into 0.635 cm (0.6 cm) pieces.
3. 3Return the same large pot to medium heat and add the 1 tablespoon of olive oil. Once shimmering, add the diced 1 medium onion and sauté for 5-7 minutes, stirring occasionally, until the onion pieces are softened and translucent.
4. 4Add the diced 2 medium potatoes and the reserved 2 cups of vegetable broth to the pot with the sautéed onion. Increase the heat to medium-high to bring the liquid to a simmer, then reduce the heat to medium-low and continue to simmer for 15 minutes, or until the potato cubes are fork-tender.
5. 5Using two forks, gently flake the cooled about 450 g of smoked haddock fillets into bite-sized pieces, discarding any skin or bones. Stir the flaked haddock into the pot with the tender potatoes and onion.
6. 6Pour in the 4 cups of dairy-free milk (unsweetened almond milk) into the pot. Gently heat the soup over medium-low heat for 5-7 minutes, stirring occasionally, until it is hot through, reaching a temperature of approximately 82°C; be careful not to let the soup boil, as this can cause the dairy-free milk to separate.
7. 7Stir in the 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Roughly chop the 2 tablespoons of fresh parsley. Ladle the hot soup into serving bowls and garnish each portion with the chopped fresh parsley before serving.

Substitutions

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