Hey everyone, it is Louise, welcome to my recipe page. Today, we’re going to make a distinctive dish, cullen skink (smoked haddock big soup). It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look 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. Traditional Scottish Cullen Skink is also known as Smoked Haddock Chowder, an easy to make, hearty, and filling soup that's a meal in itself. Cullen skink, one of Scotland's most famous dishes, is a hearty soup that is traditionally made with smoked haddock.
cullen skink (smoked haddock big soup) is one of the most popular of current trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions daily. They are fine and they look fantastic. cullen skink (smoked haddock big soup) is something that I’ve loved my entire life.
To get started with this recipe, we must prepare a few ingredients. You can have cullen skink (smoked haddock big soup) using 10 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make cullen skink (smoked haddock big soup):
- Prepare 2 medium potatoes
- Get 2 medium onions
- Prepare 300 ml water
- Get 250 ml whole milk
- Prepare 2 medium fillets smoked haddock
- Make ready 1 tbsp fresh coarse chopped flat parsley
- Make ready 1 salt
- Prepare 1 black pepper
- Prepare 1 butter
- Make ready 1 vegetable stock cube
An authentic Cullen skink will use finnan haddie, but it may be prepared with any other undyed smoked haddock. This soup is a local speciality, from the town of Cullen in Moray, on the northeast coast of Scotland. Simmer haddock, potatoes, milk, onion and parsley to make this comforting soup. This smoky Scottish chowder is loaded with haddock, potatoes, and sweet onions, but its simplicity belies its incredible depth of flavor.
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.
Simmer haddock, potatoes, milk, onion and parsley to make this comforting soup. This smoky Scottish chowder is loaded with haddock, potatoes, and sweet onions, but its simplicity belies its incredible depth of flavor. The simplicity of this soup allows the complex flavor of the smoked fish to star. Finnan haddie can more than carry the show. A touch of cream enriches the.
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