cullen skink (smoked haddock big soup)
cullen skink (smoked haddock big soup)

Hey everyone, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, cullen skink (smoked haddock big soup). One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

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. Traditional Scottish Cullen Skink is also known as Smoked Haddock Chowder, an easy to make, hearty, and filling soup that's a meal in itself.

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To begin with this particular recipe, we must prepare a few ingredients. You can cook cullen skink (smoked haddock big soup) using 10 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make cullen skink (smoked haddock big soup):
  1. Take 2 medium potatoes
  2. Get 2 medium onions
  3. Prepare 300 ml water
  4. Make ready 250 ml whole milk
  5. Prepare 2 medium fillets smoked haddock
  6. Get 1 tbsp fresh coarse chopped flat parsley
  7. Get 1 salt
  8. Get 1 black pepper
  9. Take 1 butter
  10. Get 1 vegetable stock cube

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. Bring to the boil and then add the chopped onion. Nick Nairn's New Scottish Cookery has a traditional Cullen Skink soup recipe. Nick Nairn recommends using top quality and undyed smoked.

Steps to make cullen skink (smoked haddock big soup):
  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 is a classic Scottish smoked fish soup with velvety leeks and potato. Add the potatoes and the chopped smoked haddock to the pan. Cullen Skink is sometimes called Smoked Haddock Chowder when served in bistros and restaurants. We love to serve this delicious soup as an elegant and comforting starter for our Burns Night Tribute Supper; this is also a wonderful soup to be served as a main course - with crusty bread and butter. The best Cullen Skink or Smoked Haddock Chowder, to me, should have a subtle creamy base, with each mouthful brimming with the full smoky flavour of the haddock.

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