Recipe: Delicious cullen skink (smoked haddock big soup)

cullen skink (smoked haddock big soup). Cullen skink is a thick Scottish soup made of smoked haddock, potatoes and onions. An authentic Cullen skink will use finnan haddie, but it may be prepared with any other undyed smoked haddock. This soup is a local speciality, from the town of Cullen in Moray, on the northeast coast of Scotland.

The name of this soup comes from. Cullen Skink is an old Scottish dish of smoked haddock, potato and onion cooked in milk. The name derives from the fishing village of Cullen in north-east. You can Have cullen skink (smoked haddock big soup) using 10 ingredients and 7 steps. Here is how you cook it.

Ingredients of cullen skink (smoked haddock big soup)

1. Lets Go Prepare 2 medium of potatoes.
2. What You needis 2 medium of onions.
3. What You needis 300 ml of water.
4. It's 250 ml of whole milk.
5. Lets Go Prepare 2 medium of fillets smoked haddock.
6. Lets Go Prepare 1 tbsp of fresh coarse chopped flat parsley.
7. What You needis 1 of salt.
8. What You needis 1 of black pepper.
9. Lets Go Prepare 1 of butter.
10. Lets Go Prepare 1 of vegetable stock cube.

Cullen skink is a classic Scottish smoked fish soup with velvety leeks and potato. Add the potatoes and the chopped smoked haddock to the pan. Simmer haddock, potatoes, milk, onion and parsley to make this comforting soup. How to make Cullen Skink Smoked Haddock Soup, the thick and creamy Scottish traditional starter that's served for supper for Saint Andrew's or When I asked our local fishmonger in St Germain-en-Laye for some smoked haddock on Friday, this lovely French lady behind me in the queue suddenly.

cullen skink (smoked haddock big soup) instructions

1. add milk to shallow pan and slowly cook haddock... add a generous pinch of black pepper.
2. add a generous knob of butter to a large saucepan and cook onions (finely chopped) for about 5 minutes... do not allow to brown!!!.
3. add water to onions and add potatoes (I like to use new potatoes cut into half inch cubes) bring up to boil and then simmer until potatoes are almost cooked... crumble in veg stock cube..
4. remove cooked fish and set aside... skin bone and flake..
5. add cooked milk to potatoes and reduce heat... simmer to thicken... dont be tempted to stir too much as you will break up the potatoes...mashing a few of the potatoes will help to thicken...
6. add boned flaked fish and chopped parsley. give it a final stir..
7. serve with fresh crusty buttered bread..

Cullen Skink may sound like an animal, but it's actually an incredibly flavorful, chowder-type soup originating in Scotland. Chances are you've heard of Cullen Skink and had no idea what it was. As an Amazon Associate I earn from qualifying purchases. A tasty warming soup originating from Cullen a small coastal town in the North of Scotland, with a unique smoked taste. We stayed at the Cuillin Hills Hotel on Skye the chef's Cullen Skink was to die for I can still taste it.