cullen skink (smoked haddock big soup)
cullen skink (smoked haddock big soup)

Hey everyone, it’s Jim, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, cullen skink (smoked haddock big soup). One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

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.

cullen skink (smoked haddock big soup) is one of the most favored of recent trending foods in the world. It’s appreciated by millions every day. It is easy, it is quick, it tastes delicious. They’re nice and they look wonderful. cullen skink (smoked haddock big soup) is something that I have loved my entire life.

To get started with this particular recipe, we have to prepare a few components. You can have cullen skink (smoked haddock big soup) using 10 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make cullen skink (smoked haddock big soup):
  1. Prepare 2 medium potatoes
  2. Make ready 2 medium onions
  3. Make ready 300 ml water
  4. Make ready 250 ml whole milk
  5. Prepare 2 medium fillets smoked haddock
  6. Get 1 tbsp fresh coarse chopped flat parsley
  7. Prepare 1 salt
  8. Make ready 1 black pepper
  9. Get 1 butter
  10. Make ready 1 vegetable stock cube

Nick Nairn recommends using top quality and undyed smoked. 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. Cullen Skink is sometimes called Smoked Haddock Chowder when served in bistros and restaurants.

Steps to make cullen skink (smoked haddock big soup):
  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.

A tasty warming soup originating from Cullen a small coastal town in the North of Scotland, with a unique smoked taste. We stayed at the Cuillin Hills Hotel on Skye the chef's Cullen Skink was to die for I can still taste it. This recipe is very close I believe the difference could be rich cream in the chef's. The best Cullen Skink or Smoked Haddock Chowder, to me, should have a subtle creamy base, with each mouthful brimming with the full smoky flavour of the haddock. A real Cullen Skink is a rich and fairly thick soup, thanks to the blending of the soup before the addition of the smoked haddock. > Sunday Roasts Recipes, Ideas & Dishes. > Cullen Skink -Smoked Haddock Soup.

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