Recipe of Speedy cullen skink (smoked haddock big soup)

Hey everyone, it’s Brad, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, cullen skink (smoked haddock big soup). It is one of my favorites. For mine, I’m gonna make it a little bit tasty. 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 favored of current trending foods on earth. It is enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. They’re fine and they look wonderful. cullen skink (smoked haddock big soup) is something that I’ve loved my entire life.

To get started with this recipe, we must first prepare a few ingredients. You can cook 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):

1. Prepare 2 medium potatoes
2. Make ready 2 medium onions
3. Get 300 ml water
4. Get 250 ml whole milk
5. Prepare 2 medium fillets smoked haddock
6. Take 1 tbsp fresh coarse chopped flat parsley
7. Take 1 salt
8. Get 1 black pepper
9. Make ready 1 butter
10. Prepare 1 vegetable stock cube

Simmer haddock, potatoes, milk, onion and parsley to make this comforting soup. Cullen skink is a classic Scottish smoked fish soup with velvety leeks and potato. Add the potatoes and the chopped smoked haddock to the pan. Cullen Skink is sometimes called Smoked Haddock Chowder when served in bistros and restaurants.

Steps to make cullen skink (smoked haddock big soup):

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.

Add the potatoes and the chopped smoked haddock to the pan. Cullen Skink is sometimes called Smoked Haddock Chowder when served in bistros and restaurants. 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. Bring to the boil and then add the chopped onion. Nick Nairn's New Scottish Cookery has a traditional Cullen Skink soup recipe.

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