What exactly is Cullen Skink?

Traditional Scottish Recipes

- Cullen Skink

The name of this rich, tasty soup comes from the fishing village of Cullen, in Morayshire. "Skink" is a soup made originally from a shin of beef. But in this case, the main ingredient is smoked haddock.

Ingredients:

A large smoked haddock (weighing around 2 lb)

1 medium onion, finely chopped.

1½ pints (900ml) milk

2 tablespoons butter

8 oz mashed potato

Salt and pepper

1 bay leaf

Chopped parsley

Water

Triangles of toast (as an accompaniment)

Method

Cover the smoked haddock with water, in a shallow pan, skin side down. Bring to the boil and simmer for 4/5 minutes, turning once. Take the haddock from the pan and remove the skin and bones. Break up the fish into flakes, return to the stock and add the chopped onion, bay leaf, salt and pepper. Simmer for another 15 minutes. Strain, remove the bay leaf but retain the stock and fish. Add the milk to the fish stock and bring back to the boil. Add enough mashed potato to create the consistency you prefer (don't be afraid to make it rich and thick!). Add the fish and reheat. Check for seasoning. Just before serving, add the butter in small pieces so that it runs through the soup.

Serve with chopped parsley on top, accompanied by triangles of toast.

Its made from undyed smoked haddock, diced potatoes and finely sliced onion add some black pepper to taste (don't add salt as the fish mas be quite salty)place all ingredients into a pot with some milk and water and boil gently until potatoes are ready add some double cream and parsley towards the end of cooking. Serve with a chopped hard boiled egg sprinkled over the plate of soup .

You could always go to the Supermarket and buy a tin already made by Baxters Soups, its quite decent for canned soup.

Cullen Skink is a Scottish soup made of smoked haddock (a north-Atlantic water fish resembling cod), potatoes and onions.

it's a local speciality, from the town of Cullen in Morayshire, Scotland. the soup is often served as a starter at formal Scottish dinners.

recipe for Cullen Skink

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ingridients:

smoked Haddock

water

1 onion

1 pint of milk

mashed potato

salt and pepper

25g butter

cooking directions:

skin the smoked haddock and cover with just enough boiled water to cover it.

bring to the boil and then add the chopped onion.

remove the haddock once it's cooked and remove the bones. remove the head and tail.

break up the fish into a dish and replace the bones into the pot and boil for one hour.

strain the stock and put back to the boil. boil the milk in a separate pot and then add to the stock along with the fish.

add the salt and boil for several minutes then add the mashed tatties until you get a nice consistency.

add the butter and pepper and serve.

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It is a yummy soup made with potatoes and smoked haddock. Cullen is a place in Moray, on the Northeast coast - I am pretty sure that is where it comes from originally.

see the recipies in other answers but I would put chopped chives on the top. It adds a bit of sharpness to this lovely soup. enjoy

soup