Hello everybody, it is John, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, cullen skink (smoked haddock big soup). One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
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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. Cullen skink is a thick Scottish soup made of smoked haddock, potatoes and onions. An authentic Cullen skink will use finnan haddie, but it may be prepared with any other undyed smoked haddock.
To begin with this particular recipe, we must first prepare a few components. 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):
- Take 2 medium potatoes
- Make ready 2 medium onions
- Take 300 ml water
- Prepare 250 ml whole milk
- Prepare 2 medium fillets smoked haddock
- Get 1 tbsp fresh coarse chopped flat parsley
- Make ready 1 salt
- Prepare 1 black pepper
- Get 1 butter
- Get 1 vegetable stock cube
Simmer haddock, potatoes, milk, onion and parsley to make this comforting soup. 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. How to make Cullen Skink Smoked Haddock Soup, the thick and creamy Scottish traditional starter that's served for supper for Saint Andrew's or When I asked our local fishmonger in St Germain-en-Laye for some smoked haddock on Friday, this lovely French lady behind me in the queue suddenly.
Steps to make cullen skink (smoked haddock big soup):
- add milk to shallow pan and slowly cook haddock… add a generous pinch of black pepper
- add a generous knob of butter to a large saucepan and cook onions (finely chopped) for about 5 minutes… do not allow to brown!!!
- 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.
- remove cooked fish and set aside… skin bone and flake.
- 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..
- add boned flaked fish and chopped parsley. give it a final stir.
- serve with fresh crusty buttered bread.
Add the potatoes and the chopped smoked haddock to the pan. How to make Cullen Skink Smoked Haddock Soup, the thick and creamy Scottish traditional starter that's served for supper for Saint Andrew's or When I asked our local fishmonger in St Germain-en-Laye for some smoked haddock on Friday, this lovely French lady behind me in the queue suddenly. 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. Bring to the boil and then add the chopped onion.
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