Cullen Skink is a hearty and flavorful Scottish soup made with smoked haddock, potatoes, and onions. Named after the town of Cullen in Northeast Scotland, this traditional dish is also known as smoked haddock chowder. It’s perfect for a warming meal on a chilly day.
Ingredients:
- 500g (1.1 lbs) smoked haddock fillets
- 1 onion, finely chopped
- 2 large potatoes, peeled and diced
- 600ml (2.5 cups) whole milk
- 300ml (1.25 cups) water
- 25g (1.8 tablespoons) butter
- 1 bay leaf
- Fresh parsley, chopped (for garnish)
- Salt and pepper to taste
Instructions:
- Prepare the Haddock:
- Place the smoked haddock fillets in a large pan and add the milk, water, and bay leaf.
- Bring to a gentle simmer and cook for about 10 minutes, or until the haddock is just cooked through.
- Remove the haddock from the pan, set aside to cool, and reserve the cooking liquid. Once cooled, flake the haddock into large chunks, discarding any skin and bones.
- Cook the Vegetables:
- In a separate large pot, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Add the diced potatoes to the pot and cook for another 5 minutes, stirring occasionally.
- Combine and Simmer:
- Pour the reserved cooking liquid from the haddock into the pot with the onions and potatoes.
- Bring to a boil, then reduce the heat and simmer until the potatoes are tender, about 15-20 minutes.
- Finish the Soup:
- Add the flaked haddock to the pot and gently stir to combine. Season with salt and pepper to taste.
- Let the soup simmer for a few more minutes until heated through.
- Serve:
- Ladle the soup into bowls and garnish with freshly chopped parsley. Serve hot with crusty bread on the side.
Cullen Skink is a traditional Scottish dish that brings together the smoky flavor of haddock with the comforting taste of potatoes and onions, making it a perfect soup for any occasion.