Recipe Fish Stew
Famous Scottish Fish Soup – Cullen Skink
The famous Scottish fish soup made with smoked haddock is called Cullen Skink. Scotland produces delicious fish this famous and very rich and tasty soup recipe comes from the fishing village of Cullen, in Elgin, northeast Scotland. At one time these fish would have been cheap and abundant, and this dish would have been served regularly. But of course with the scarcity of fish in the North Sea today, it is more expensive than buying.
The word "skink" (Meaning "essence" in Gaelic) is a soup that was originally made with beef shin (he was a kind of soup-stew), but the main ingredients Cullen Skink is for smoked haddock and potatoes. The traditional way of cooking that was using "Finnan Haddock" which should be skin after cooking. This is a very complicated to make, but the recipe below is a little easier.
Cullen Skink This recipe makes a rich and filling and soup, but may be a meal in itself, has a very unusual start (if your guests like fish, of course). Serve with thick slices of crusty homemade bread and butter without salt.
Cullen Skink Recipe
Ingredients
A large smoked haddock (with weighing about 2 pounds)
1 large onion, finely chopped.
2 pts pints (1200 ml) milk
Finely chopped 1 large potato
Salt and pepper
1 bay leaf
Chopped parsley
Method
- Skin the haddock before cooking.
- Place the smoked haddock with milk and bay leaf in large saucepan.
- Poach gently for few minutes.
- Remove fish from pan.
- Add the onion and potatoes to skillet and simmer until soft.
- When the vegetables are soft, remove bay leaf
- Blend milk, onions and potatoes until a smooth cream. (If you do not have a blender, try a food processor. If you do not have that, then use a potato masher but not get a good creamy texture.)
- Return to pan and add the flaked haddock ..
- Season with pepper. (Probably not want too much salt, such as smoked fish usually provides enough salt).
- Add the chopped parsley.
Serve homemade bread and unsalted butter.
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