The famous Scottish fish soup made with smoked haddock is called Cullen Skink. Scotland produces delicious fish and this famous, very rich and tasty soup recipe originates from the fishing village of Cullen, in Morayshire, in the north-east of Scotland. At one time this fish would have been cheap and plentiful, and this dish would have been served regularly. But of course with the shortages of fish in the North Sea today, it is now more expensive to buy.
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Scottishrecipes.co.uk brings you the traditional timeless Scottish recipes that For example Cullen Skink Soup has its origins in Cullen, a picturesque
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The word Skink (which means â śessenceâ ť in Gaelic) is a soup which was originally made with shin of beef (it was a sort of soup-stew) , but the main ingredients for the Cullen Skink is smoked haddock and potatoes. The traditional way of cooking it was using â śFinnan Haddockâ ť, which needs to be skinned after cooking. This is a very fiddly way of making it, but the recipe below is a bit easier.
This Cullen Skink Recipe makes a filling and rich soup and although it can be a meal by itself, it makes a very unusual starter (providing your guests like fish of course). Serve it with thick slices of homemade crusty bread and unsalted butter.
Cullen Skink Recipe
Ingredients
A large smoked haddock (weighing around 2lb)
1 large onion, finely chopped.
2 pts pints (1200ml) milk
1 large potato chopped finely
Salt and pepper
1 bay leaf
Chopped parsley
Method
- Skin the haddock before cooking.
- Place the smoked haddock with milk and bay leaf, in a large pan.
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Scottish Fish Recipe and Meal Ideas. Scottish Fish Food Drink and Picnic Ideas Cullen Skink Recipe. This is a very famous and traditional recipe made from
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Area Page - Pristan Cottage, Cullen, NE Scotland::
"Cullen Skink" is the local delicacy. It is made with smoked fish, milk, onions and potatoes. or try the local pubs for a bowl of the famous soup.
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- Poach gently for a few minutes.
- Remove fish from pan.
- Add onion and potato to pan and cook gently until soft.
- When the vegetables are soft, remove the bay leaf
- Liquidise the milk, onion and potatoes until they are like a smooth cream. (If you dont have a liquidiser, try a food processor. If you dont have that, then use a potato masher although you wont get such a good smooth creamy texture).
- Return to the pan, and add the flaked haddock..
- Season with pepper. (You probably wont want extra salt, as the smoked fish usually provides enough salt).
- Add chopped parsley.
Serve with homemade bread and unsalted butter.
For further recipes check out Authentic Scottish Food Recipes
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Famous Scottish Fish Soup â “ Cullen Skink