Hello everybody, it’s me, Dave, welcome to our 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 little bit tasty. This will be really delicious.
Cullen Skink is an old Scottish dish of smoked haddock, potato and onion cooked in milk. The name derives from the fishing village of Cullen in north-east. Cullen skink is a thick Scottish soup made of smoked haddock, potatoes and onions.
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To get started with this particular recipe, we have to prepare a few ingredients. You can cook cullen skink (smoked haddock big soup) using 10 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make cullen skink (smoked haddock big soup):
- Prepare 2 medium potatoes
- Make ready 2 medium onions
- Prepare 300 ml water
- Make ready 250 ml whole milk
- Make ready 2 medium fillets smoked haddock
- Get 1 tbsp fresh coarse chopped flat parsley
- Make ready 1 salt
- Take 1 black pepper
- Get 1 butter
- Get 1 vegetable stock cube
Nick Nairn's New Scottish Cookery has a traditional Cullen Skink soup recipe. Nick Nairn recommends using top quality and undyed smoked. How to make Cullen Skink Smoked Haddock Soup, the thick and creamy Scottish traditional starter that's served for supper for Saint Andrew's or When I asked our local fishmonger in St Germain-en-Laye for some smoked haddock on Friday, this lovely French lady behind me in the queue suddenly. Simmer haddock, potatoes, milk, onion and parsley to make this comforting soup.
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.
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. A tasty warming soup originating from Cullen a small coastal town in the North of Scotland, with a unique smoked taste. Cullen Skink. this link is to an external site that may or may not meet accessibility guidelines. Cullen Skink is sometimes called Smoked Haddock Chowder when served in bistros and restaurants.
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