Recipe: Yummy cullen skink (smoked haddock big soup)

cullen skink (smoked haddock big soup). 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.

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 thick Scottish soup made of smoked haddock, potatoes and onions. You can cook cullen skink (smoked haddock big soup) using 10 ingredients and 7 steps. Here is how you achieve it.

Ingredients of cullen skink (smoked haddock big soup)

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

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. Simmer haddock, potatoes, milk, onion and parsley to make this comforting soup. This smoky Scottish chowder is loaded with haddock, potatoes, and sweet onions, but its simplicity belies its incredible depth of flavor.

cullen skink (smoked haddock big soup) step by step

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..

The simplicity of this soup allows the complex flavor of the smoked fish to star. Finnan haddie can more than carry the show. A touch of cream enriches the. Pour the milk into the pan, along with half the flaked haddock (keep back the biggest chunks as garnish), then mash To make cullen skink extra luxurious (and who could blame you for feeling in need of small pleasures this. Cullen skink is a classic Scottish smoked fish soup with velvety leeks and potato.