How to Make Perfect cullen skink (smoked haddock big soup)

cullen skink (smoked haddock big soup). 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 may sound like an animal, but it's actually an incredibly flavorful, chowder-type soup originating in Scotland. Remove the fish, bring the milk to a boil, then put the smoked. Cullen Skink is sometimes called Smoked Haddock Chowder when served in bistros and restaurants. cullen skink (smoked haddock big soup) most diverse and own mind sense that unique. Few kinds of cullen skink (smoked haddock big soup) recipes are also adequate easy to process and dont take long. Even though not everybody likes cullen skink (smoked haddock big soup) food, currently some people are got attached and like the sundry cullen skink (smoked haddock big soup) foods on hand. This can be visible from the number of restaurants that provide cullen skink (smoked haddock big soup) as one of the dish. You can have cullen skink (smoked haddock big soup) using 10 ingredients and 7 steps. Here is how you achieve it.

Ingredients of cullen skink (smoked haddock big soup)

1. Prepare 2 medium of potatoes.
2. You need 2 medium of onions.
3. Prepare 300 ml of water.
4. Prepare 250 ml of whole milk.
5. Prepare 2 medium of fillets smoked haddock.
6. You need 1 tbsp of fresh coarse chopped flat parsley.
7. It's 1 of salt.
8. It's 1 of black pepper.
9. Prepare 1 of butter.
10. Prepare 1 of vegetable stock cube.

We love to serve this delicious soup as an elegant and comforting Cover the smoked haddock with water, in a shallow pan, skin side down. Simmer haddock, potatoes, milk, onion and parsley to make this comforting soup. This rich, creamy smoked haddock soup is a Scottish classic, flavoured with leeks and chives and made silky with double cream. Put the smoked haddock in a baking dish and pour over a kettle full of just-boiled water.

cullen skink (smoked haddock big soup) instructions

1. add milk to shallow pan and slowly cook haddock... add a generous pinch of black pepper.
2. add a generous knob of butter to a large saucepan and cook onions (finely chopped) for about 5 minutes... do not allow to brown!!!.
3. 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..
4. remove cooked fish and set aside... skin bone and flake..
5. 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...
6. add boned flaked fish and chopped parsley. give it a final stir..
7. serve with fresh crusty buttered bread..

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. Cullen skink might sound a weird name, but you'll soon set that aside when you start eating this hearty Scottish smoked haddock chowder.

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