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

Hello everybody, it’s Jim, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, cullen skink (smoked haddock big soup). One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Cullen Skink is a hearty soup that is traditionally made with smoked haddock, and for me a great way to use smoked fish. The name of this soup originates from Cullen, a small town in North East of Scotland and also the home of this soup, one of Scotland's most famous dishes. Cullen skink is a thick Scottish soup made of smoked haddock, potatoes and onions.

cullen skink (smoked haddock big soup) is one of the most popular of current trending foods in the world. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. They are nice and they look fantastic. cullen skink (smoked haddock big soup) is something which I have loved my whole life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook 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. Get 250 ml whole milk
  5. Prepare 2 medium fillets smoked haddock
  6. Take 1 tbsp fresh coarse chopped flat parsley
  7. Prepare 1 salt
  8. Take 1 black pepper
  9. Prepare 1 butter
  10. Prepare 1 vegetable stock cube

Finnan haddie can more than carry the show. A touch of cream enriches the. Bring to the boil and then add the chopped onion. Nick Nairn's New Scottish Cookery has a traditional Cullen Skink soup recipe.

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.

Nick Nairn recommends using top quality and undyed smoked. 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. 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.

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