Easiest Way to Prepare Delicious cullen skink (smoked haddock big soup)

cullen skink (smoked haddock big soup). 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.

Break up the fish into flakes, return to the stock and add the chopped onion, bay leaf, salt and pepper. Cullen skink is essentially a fishwives soup, making the most of what was available. It originates in the Northeast of Scotland (maybe not surprising, as you might now guess), in the small town of Cullen. "Skink" apparently originally means a shin/knuckle of beef in Scots but evolved into meaning soup. You can have cullen skink (smoked haddock big soup) using 10 ingredients and 7 steps. Here is how you cook it.

Ingredients of cullen skink (smoked haddock big soup)

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

cullen skink (smoked haddock big soup) instructions

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..

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. Cullen Skink is a rich and creamy smoked haddock soup that borders on being a chowder, it's packed full of flavour and can easily be eaten as a main meal as well as a starter. If you're coming to Scotland it is a must try!