TRADITIONAL SCOTTISH CULLEN SKINK
Steps:
- Gather the ingredients.
- Put the milk, parsley stalks, bay leaf, and the whole piece of haddock into a large saucepan.
- Finely chop the parsley leaves. Set aside.
- Bring the milk to a gentle boil over medium heat. Lower the heat to low simmer, about 3 minutes.
- Remove the pan from the heat. Set aside for 5 minutes so the herbs and haddock infuse their flavors into the milk.
- Remove the haddock from the milk with a slotted spatula. Set aside.
- Strain the liquid through a fine mesh strainer. Discard the herbs.
- In another large saucepan over medium-low heat, add the butter and the onion. Cook gently until the butter melts and the onions become translucent, about 5 minutes. Be careful not to burn the onion.
- Add the infused milk and the potato to the onion-butter mixture. Stir until the potatoes dissolve and the soup thickens slightly.
- Flake the smoked haddock into bite-size chunks, discarding any bones. Add to the soup.
- Lower the heat to a gentle simmer. Add the chopped parsley and cook until the haddock is warmed through, about 5 minutes. Don't overstir, because the fish chunks might disintegrate.
- Season to taste with salt and pepper. Be careful with the salt, as the fish will impart quite a salty flavor all on its own.
- Garnish the soup with the reserved parsley leaves and more freshly ground black pepper. Serve with crusty bread, if desired.
Nutrition Facts : Calories 386 kcal, Carbohydrate 20 g, Cholesterol 131 mg, Fiber 1 g, Protein 35 g, SaturatedFat 10 g, Sodium 1366 mg, Sugar 10 g, Fat 18 g, ServingSize 4 servings, UnsaturatedFat 0 g
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 (SCOTTISH SMOKED HADDOCK CHOWDER)
Cullen is a wee town in the north east of Scotland and Cullen Skink is traditionally made with Finnan haddock, chunks of potatoes and onions. The word skink means soup or stew. I found this recipe on a Scottish website. Enjoy!
Provided by Nif_H
Categories Chowders
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Pour the milk into a large saucepan. Remove the leaves from the parsley and add the stalks to the milk. Finely chop the leaves and keep to one side. Add the bay leaf and the haddock to the milk.
- Bring the milk to a gentle boil and cook for 3 minutes. Remove the pan from the heat and leave for 5 minutes for the herbs to infuse their flavour into the milk.
- Remove the haddock from the milk with a slotted spoon and put to one side. Strain the liquid through a fine sieve and reserve the herb-infused milk.
- Heat the butter in another saucepan, add the onions and cook gently until translucent about 5 mins, taking care not to burn them.
- Add the milk to the onions, then add the potato and stir until totally incorporated into the milk and should be a thick, creamy consistency.
- Flake the smoked haddock into meaty chunks taking care to remove any bones you may find. Add to the soup.
- Add the chopped parsley leaves to the soup and bring to a gentle simmer and cook for a further 4 - 5 minutes. Do not over stir. If over stirred then you will break up the fish too much.
- Taste the soup and add salt and pepper as needed, be careful with the salt, the fish will impart quite a salty flavour all on its own.
- Serve hot with crusty bread.
Nutrition Facts : Calories 336.6, Fat 15.7, SaturatedFat 9.4, Cholesterol 129.5, Sodium 1163, Carbohydrate 15.4, Fiber 1.3, Sugar 2, Protein 32.5
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