Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, cullen skink (smoked haddock big soup). One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look 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 on earth. It is easy, it’s fast, it tastes yummy. It is appreciated by millions every day. They are fine and they look wonderful. cullen skink (smoked haddock big soup) is something that I’ve loved my whole life.
To begin with this recipe, we must first prepare a few ingredients. 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):
- Prepare 2 medium potatoes
- Prepare 2 medium onions
- Prepare 300 ml water
- Prepare 250 ml whole milk
- Get 2 medium fillets smoked haddock
- Prepare 1 tbsp fresh coarse chopped flat parsley
- Get 1 salt
- Get 1 black pepper
- Get 1 butter
- Take 1 vegetable stock cube
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. Bring to the boil and then add the chopped onion. Nick Nairn's New Scottish Cookery has a traditional Cullen Skink soup recipe.
Instructions 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.
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. 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.
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