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

cullen skink (smoked haddock big soup). 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 an old Scottish dish of smoked haddock, potato and onion cooked in milk.

Nick Nairn's New Scottish Cookery has a traditional Cullen Skink soup recipe. Nick Nairn recommends using top quality and undyed smoked. 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 cook that.

Ingredients of cullen skink (smoked haddock big soup)

1. Prepare 2 medium of potatoes.
2. You need 2 medium of onions.
3. It's 300 ml of water.
4. It's 250 ml of whole milk.
5. It's 2 medium of fillets smoked haddock.
6. It's 1 tbsp of fresh coarse chopped flat parsley.
7. It's 1 of salt.
8. Prepare 1 of black pepper.
9. Prepare 1 of butter.
10. It's 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. In a saucepan over medium heat, combine the haddock and milk. Cullen Skink is sometimes called Smoked Haddock Chowder when served in bistros and restaurants.

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..

This smoky Scottish chowder is loaded with haddock, potatoes, and sweet onions, but its simplicity belies its incredible depth of flavor. The simplicity of this soup allows the complex flavor of the smoked fish to star. Cullen Skink is a traditional Scottish recipe made from smoked haddock, floury potatoes and cream. It's the perfect starter for a Burns' Night supper and is very easy to cook and prepare. Cullen Skink may sound like an animal, but it's actually an incredibly flavorful, chowder-type soup originating in Scotland.