Best Cullen Skink Scottish Smoked Haddock And Potato Soup Recipes
CULLEN SKINK - SCOTTISH SMOKED HADDOCK AND POTATO SOUP
The name of this rich, tasty soup comes from the fishing village of Cullen, in Morayshire in Northern Scotland. "Skink" is a soup made originally from a shin of beef - in fact the word "skink" means soup or stew - but in this case, the main ingredient is smoked haddock with potatoes and onions. Finnan haddock is often called Finnan haddie, and is the traditional ingredient in the famous Edwardian breakfast dish of Kedgeree. 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.
Provided by French Tart
Categories Chowders
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Cover the smoked haddock with water, in a shallow pan, skin side down. Bring to the boil and simmer for 4/5 minutes, turning once.
- Take the haddock from the pan and remove the skin and bones.
- Break up the fish into flakes, return to the stock and add the chopped onion, bay leaf, salt and pepper.
- Simmer for another 15 minutes. Strain, remove the bay leaf but retain the stock and fish.
- Add the milk to the fish stock and bring back to the boil.
- Add enough mashed potato to create the consistency you prefer (don't be afraid to make it rich and thick!).
- Add the fish and reheat.
- Check for seasoning.
- Just before serving, add the butter in small pieces so that it runs through the soup.
- Serve with chopped parsley on top, accompanied by triangles of toast.
Nutrition Facts : Calories 490, Fat 15, SaturatedFat 8.4, Cholesterol 216.6, Sodium 2033.4, Carbohydrate 21.3, Fiber 1.2, Sugar 2, Protein 64.6
CULLEN SKINK
A tasty warming soup originating from Cullen a small coastal town in the North of Scotland, with a unique smoked taste.
Provided by t.mcleod
Categories World Cuisine European UK and Ireland Scottish
Time 1h30m
Yield 6
Number Of Ingredients 6
Steps:
- In a saucepan over medium heat, combine the haddock and milk. Simmer for about 15 minutes, or until the fish flakes easily with a fork. When the fish is done, remove it with a slotted spoon and set aside in a bowl. Add the potatoes and onion to the milk, and simmer until tender, about 10 minutes.
- Transfer the contents of the pan to a blender, in batches if needed, and blend until smooth and creamy. Return to the pan and flake the fish into the soup. Heat through gently, do not boil. Serve immediately. Season with pepper and garnish with parsley to individual tastes.
Nutrition Facts : Calories 329 calories, Carbohydrate 28.1 g, Cholesterol 124.7 mg, Fat 3.6 g, Fiber 3.1 g, Protein 44.3 g, SaturatedFat 1.6 g, Sodium 1206.5 mg, Sugar 6.5 g
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