Cullen skink is a traditional Scottish soup, hailing from the town of Cullen in Moray, Scotland. This hearty and comforting dish is a perfect choice for a chilly evening, and it’s relatively easy to make. It typically features smoked haddock, potatoes, onions, and cream, resulting in a rich and creamy chowder-like soup. I’ll guide you through the steps to prepare a delicious Cullen skink for four people.
Ingredients
- 12 oz (340g) smoked haddock fillets
- 1 medium onion, finely chopped
- 2 cloves of garlic, minced
- 2 tablespoons butter
- 2 large potatoes, peeled and diced
- 2 cups (480ml) fish or vegetable broth
- 1 bay leaf
- 1 cup (240ml) whole milk
- 1 cup (240ml) heavy cream
- Salt and freshly ground black pepper, to taste
- Chopped fresh parsley, for garnish
- Crusty bread, for serving
Preparation
- Preparation of Ingredients:
- Start by gathering all the ingredients and equipment you’ll need.
- Finely chop the onion and mince the garlic.
- Peel and dice the potatoes into small, bite-sized pieces.
- Heat the fish or vegetable broth in a separate pot, bringing it to a simmer.
- Poaching the Haddock:
- In a large, deep skillet or pan, add the smoked haddock fillets and the bay leaf.
- Pour the simmering broth over the haddock, ensuring it’s fully covered. Poaching the haddock in broth adds a depth of flavor to the soup.
- Cover the skillet and let the fish poach for about 5-7 minutes or until the haddock is cooked through and flakes easily. The cooking time may vary depending on the thickness of the fillets.
- Once cooked, carefully remove the haddock from the skillet and set it aside. Discard the bay leaf. Allow the haddock to cool for a moment.
- Making the Soup Base:
- In the same skillet, melt the butter over medium heat.
- Add the chopped onions and minced garlic to the skillet. Sauté them until the onions become translucent and soft, which should take about 5 minutes.
- Potatoes and Broth:
- Add the diced potatoes to the skillet, stirring them well to coat with the onion and garlic mixture.
- Pour the fish or vegetable broth over the potatoes, ensuring they are covered. The broth should take on a lovely smoky flavor from the haddock.
- Bring the mixture to a simmer, then reduce the heat to maintain a gentle simmer. Allow the potatoes to cook until they’re tender, which typically takes 10-15 minutes.
- Flaking the Haddock:
- While the potatoes are cooking, use a fork to flake the poached haddock into bite-sized pieces. Be sure to remove any skin or bones.
- Combining the Elements:
- Once the potatoes are tender, add the flaked haddock, milk, and heavy cream to the skillet. Stir everything together gently.
- Let the soup simmer for an additional 5-10 minutes, allowing the flavors to meld. Season with salt and freshly ground black pepper to taste. Remember that the smoked haddock adds a fair amount of saltiness, so be cautious with your salt.
- Serving:
- Ladle the Cullen skink into serving bowls.
- Garnish each bowl with freshly chopped parsley, which adds a burst of color and freshness.
- Serve the soup hot with slices of crusty bread on the side. The bread is perfect for dunking into the creamy goodness of the Cullen skink.
- Enjoy:
- Gather your friends and family around the table, and enjoy your homemade Cullen skink. It’s a comforting and hearty dish that’s sure to warm your hearts on a cold day
Revised recipe from October 27th, 2012
Visited 51 times, 1 visit(s) today
Leave a Reply