Cullen Skink RecipeOrigin: Scottish Period: Traditional |
|
This is a traditional Scottish smoked haddock soup originating in the from the fishing village of Cullen, in Morayshire. The 'skink' in the name refers to a traditional soup originally made with a shin of beef. Though this was substituted with smoked haddock in the Cullen variant. Ingredients
1 large smoked haddock (about 900g) 
Cullen Skink Preparation:Method:Place the smoked haddock skin side down in a shallow pan and cover with water. Bring to the boil and cook for about 5 minutes, turning once. Allow to cool, remove the haddock from the pan (reserve the stock) and take off its skin and remove the bones. Break the fish into flakes and return to the stock. Add the onion and bay leaf then season with salt and freshly-ground black pepper. Simmer for 15 minutes then remove the bay leaf and the fish (reserve the fish). Add the milk to the stock, bring to the boil then take off the heat and add sufficient mashed potato to bring the soup to the consistency that you want (it really should be rich, thick and creamy). Add the fish and re-heat. Add the butter and mix into the soup. Pour into a serving dish, garnish with freshly-chopped parsley and accompanied by triangles of toast. |
printer-friendly version|
Not the Recipe you were after? Try our Comprehensive Recipe Search: Add Celtnet Recipe: Cullen Skink to your online bookmark site: 
|
|
More Scottish recipes... More Welsh recipes... More English recipes... More British recipes... More European recipes... More recipes for Soup... More recipes for Pies and Tarts... More recipes for Fish... |
Are any of the terms used here unfamiliar, do you want to translate from British to American cookery terms? If so then this Glossary of US and UK Cookery Terms will help you. |
One Million People CampaignIf you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices or my The Recipes of Africa eBook ebook as a gift for your donation! Over 3000 people visit this page daily if only 1 in 10 of you donate $1 that makes $2000 in 1 week. Enough money for 2 children to get an education for a year. Please use this button to donate just $1 now! As a thank-you you get to write an entire page on yourself for this site, including a link to your website. Become one of the 'One Million People' today! |
Need to convert any measurements on this site? I have conversion pages available for Volumes, Mass/Weight and Temperatures available.
Other recipes with fish and potatoes as primary ingredients: Maelgi Rhost a Saws Bara Lawr Cawl Penwaig Irish Cod Cobbler Bonnie Pepper Soup Kerrie-aartappels en Uie Mackerel Escabeche Cauliflower au Gratin Tomato Keema Stwns New Potatoes Braised in Sour Cream Fish Fumet Bata bil Beyd Morel Rösti Tourchi Batata Rösti Lotte avec sa auce à l'ail Smoked Fish Stew Gratin Of Melting Potatoes Gentleman's Relish Broedlaewend Tamarillo and Beef Curry Ling and Razor Clams with New Potatoes and Pickled Sea Vegetables Bavarian Potato Salad Ius in thynno elixo Sayadieh Samak Kipper Pâté Join the Celtnet Recipes Discussion Forum The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
If you were interested in these recipes then you may be interested in my Celtnet eBook Store here you will find many recipe eBooks, a number of which are available for only $1!
Couldn't find what you were looking for? Search the web:
