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

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, cullen skink (smoked haddock big soup). It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

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Find Deals on Cullen Skink in Groceries on Amazon. Cullen skink, one of Scotland's most famous dishes, is a hearty soup that is traditionally made with smoked haddock. The name of this soup comes from Cullen, a small town in the northeast of Scotland. Skink is the Scottish term for a knuckle, shin, or hough of beef, so most soups made of these parts were called skink.

To get started with this recipe, we have to prepare a few ingredients. You can have cullen skink (smoked haddock big soup) using 10 ingredients and 7 steps. Here is how you cook that.

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

Cullen skink is a traditional Scottish soup made from smoked fish and potatoes. There are many different recipes but they all contain these two ingredients. Where does the name Cullen Skink come from? Cullen is a small fishing port on the northeast coast of Scotland.

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.

Where does the name Cullen Skink come from? Cullen is a small fishing port on the northeast coast of Scotland. As a fish lover…and especially of smoked haddock, i've always loved cullen skink. The combination of the smoky fish with chunks of potato in a creamy soup with leeks is just heaven! Cullen skink is a traditional Scottish soup, originating from the fishing village of Cullen on the Moray Firth.

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