How to cook Cullen Skink (Soup with Smoked Haddock)
- 1 large Finnan haddock
- 1 onion, chopped
- 1/2 pound mashed potato
- 1 pint full cream milk or buttermilk
- 1 ounce butter
- Salt and pepper to taste
- Place the haddock in a large pan with sufficient water to cover. Bring to the boil, add the chopped onion and simmer for 10 to 15 minutes until the fish is cooked.
- Remove the fish, retaining the stock, and flake the flesh from the bones and skin. Set the flesh to one side and return the bones and skin to the stock. Boil for 30 minutes.
- Remove from the heat and strain the stock into a clean pan. Add the flaked fish and return to the heat. Add the flaked fish and return to the heat. Add the milk and salt to taste and bring to the boil for a few minutes.
- Stir in the mashed potato, butter and pepper to taste, and serve immediately.
The Cullen Skink (Soup with Smoked Haddock) recipe easy to prepare and so good!
Finnan Haddies have a lovely subtle flavor ideal for this dish; other smoked haddock (or salmon), however, can be substituted, if necessary.
is a thick Scottish soup made of smoked Finnan Haddie, potatoes and onions. Lacking the traditional ingredient, any other undyed smoked haddock will suffice.
This soup is a local specialty, from the town of Cullen in Moray, on the north-east coast of Scotland. The soup is often served as a starter at formal Scottish dinners. Finnan Haddie
is smoked haddock. Its origin is Findon (or Finnan) near Aberdeen, Scotland but found a new home on American shores in the colonies of New England.
This recipe for Cullen Skink (Soup with Smoked Haddock) serves/makes: 4
The Cullen Skink (Soup with Smoked Haddock) recipe is adopted from the Favourite Scottish Recipes by Johanna Mathief.
Main Ingredient: Haddock
Preparation Method: Soup/Stew