cullen skink

This traditional Smoked Haddock soup is deliciously tasty and satisfying. It can be served as a starter or main, usually with crusty bread. The smokiness of the fish adds the flavour to the soup.

Cullen Skink Recipe

butter

onion

potatoes

smoked haddock (approximately 2 fillets)*

300 milliliters whole milk (about 1 and 1/4 cups)

300 milliliters boiling water (about 1 and 1/4 cups)

Fish stock cube*

Parsley

Put the milk and smoked haddock skin-up (if...

Put the milk and smoked haddock skin-up (if there is any) into one pan and allow to sit. The milk should cover the whole fish. Don’t turn the heat on yet.

Finely chop an onion and peel and cube...

Finely chop an onion and peel and cube the potatoes.

Add the butter and onion to a pan...

Add the butter and onion to a pan and fry for around 5 minutes until the onion is soft but not brown.

Add the potatoes for a minute before pouring...

Add the potatoes for a minute before pouring in 300ml of boiling water. Cover and allow to simmer for 15 minutes or so until the potatoes are cooked through.

Meanwhile, heat the milk and haddock gradually, moving...

Meanwhile, heat the milk and haddock gradually, moving the milk around with a wooden spoon every now and then so it doesn't stick. It should take about 5 minutes or so for the milk to heat up and then cook the fish for a further 5 minutes.

Remove the smoked haddock from the milk with...

Remove the smoked haddock from the milk with a slotted spoon and keep the milk to one side.

Allow the fish to cool slightly and any...

Allow the fish to cool slightly and any skin or bones and discard them.

Take a masher or fork and roughly mash...

Take a masher or fork and roughly mash about a quarter of the potatoes. You can just do this in the pan, no need to take any out.

Add the milk to the pan of potatoes...

Add the milk to the pan of potatoes and onions and stir for a few minutes to combine.

Use a fork to separate the smoked haddock...

Use a fork to separate the smoked haddock into large chunks then add to the pan and stir gently through. Salt and pepper to taste.

Add parsley or cream if you choose to.

Simmer haddock, potatoes, milk, onion and parsley to make this comforting soup. Serve with crusty bread for a filling lunch or supper

Cullen skink

unsalted butter

medium potatoes (about 2), peeled and cut into 1cm cubes

smoked haddock

whole milk

parsley

Melt the butter in a <a href="https://www.bbcgoodfood.com/content/five-best-saucepans">saucepan</a> over a medium heat, then add the onion and fry for 5-8 mins until translucent but not browned. Add the potatoes and 300ml water and bring to the boil. Reduce the heat slightly and simmer for 10-15 mins.

Meanwhile, put the haddock in another pan and cover with the the milk. Cook gently for 5 mins, or until just tender. Remove the haddock from the milk with a slotted spoon (reserving the milk), transfer to a plate and leave to cool slightly. When cool enough to touch, flake into large pieces, removing any bones.

Put the reserved milk and flaked haddock in the pan with the potato mixture and cook for another 5 mins. Season and sprinkle over the parsley to serve.

Cullen Skink - The Rick Stein method

g Butter

Onion (Finely chopped)

1.2 l Creamy Milk

g Floury potatoes

450 g Undyed smoked haddock fillet

Salt

Ground Black Pepper

Melt the butter in a pan, add the onion and cook gently for 7 - 8 minutes until it is soft but not browned.

Pour in the milk and bring to the boil.

Add the diced potatoes and simmer for 20 minutes until they are really soft.

Add the smoked haddock and simmer for 3 - 4 minutes, until it is cooked and will flake easily.

Carefully lift the fish out onto a plate and leave to cool slightly.

Meanwhile crush some of the cooked potatoes up against the side of the pan with the wooden spoon to thicken the soup a little.

When the smoked haddock is cool enough to handle, break the fish into flakes, discarding the skin and any bones.

Return fish to the pan and stir in the parsley and some seasoning to taste.

Serve garnished with a little more chopped parsley.

Cullen skink - The Adam Stokes method

470 g un-dyded smoked haddock

milk

white potatoes

shallots (diced)

ml white wine

90 ml double cream

500 ml chicken stock

mustard powder

quails eggs

lemon

salt

parsley leaves

chives

Pour the milk into a pan and add the haddock and place over a medium heat and bring to a gentle simmer. Cook for 8-10 minutes, or until the flesh of the fish turns opaque.

Once poached, remove the haddock and set aside to keep warm along with the milk.

Add the butter to a plan and sauté the potato cubes. Add the shallots and cook until both the potato and shallots are soft.

Pour in the the chicken stock, white wine, double cream and reserved milk and bring back to the boil and allow to simmer for 10 minutes. Season the soup with salt, pepper and mustard powder to taste

While that is simmering, boil the quails eggs for 3 minutes in a separate pan, remove and cool in ice water. Once cooled, carefully remove the shells and slice each egg in half.

Blitz the soup in a blender and then pass through a sieve

Remove the skin from the fish and flake into large chunks. Season with lemon juice and salt

Place 4 slices of quails eggs at the bottom of each bowl and lay some, but not all, of the fish flakes on top. Pour the soup on top and finish with the rest of the fish and more slices of quails eggs. Sprinkle chopped chives and parsley leaves on top and serve immediately

Cullen Skink is a creamy Scottish soup made with smoked haddock. It&#x27;s pure comfort food and very easy to make at home. Serve with crusty bread or oatcakes for a hearty, filling meal.

Cullen Skink

Tablespoon Butter

Tablespoon Flavourless Oil

Onion,

small Leek, chopped finely

450G Natural Dyed Smoked Boneless Haddock Fillets

Bay Leaf

Whole Milk

Vegetable Stock

Tablespoons Double Cream

Tablespoon Freshly chopped chives

Melt the butter and oil in a large...

Melt the butter and oil in a large saucepan.  Add the onion and leek and cook over a low to medium heat until softened, about 5-10 minutes.

Add the diced potato, bay leaf and a...

Add the diced potato, bay leaf and a few grindings of freshly ground black pepper and cook for a few minutes.

Pour in the milk and vegetable stock and...

Pour in the milk and vegetable stock and place the fish fillets on top.  Slowly bring the mixture to the boil, then turn the heat right down and cook for about 5 minutes.  The fish is ready when it flakes  very easily when touched with a fork.

Remove the fish from the pan (it will...

Remove the fish from the pan (it will be very tender by now and will break into pieces) and set aside on a plate, covering to keep it warm.

Return the soup mixture to the boil, then...

Return the soup mixture to the boil, then turn the heat right down and simmer for about 10 minutes or until the potatoes are soft.  Using a potato masher or fork, mash some of the potatoes into smaller pieces.

Break the fish into chunks and return to...

Break the fish into chunks and return to the pan.  Pour in the double cream and cook on a low heat for about 5 minutes. Season to taste, then pour the soup into serving bowls and sprinkle with freshly snipped chives or parsley.

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