Best 3 Cullen Skink Finnan Haddock And Potato Soup Recipes
"Cullen skink finnan haddock and potato soup" is a classic Scottish dish that combines the delicate flavors of smoked haddock, creamy potatoes, and a rich broth. Whether you're a seasoned chef or a beginner in the kitchen, this article will guide you through the steps of creating an unforgettable "cullen skink." We'll explore the history of this traditional soup, provide a detailed recipe with easy-to-follow instructions, and offer helpful tips to ensure your "cullen skink" turns out perfect every time. Get ready to embark on a culinary journey as we dive into the delightful world of "cullen skink finnan haddock and potato soup."
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CULLEN SKINK - SCOTTISH SMOKED HADDOCK AND POTATO SOUP
The name of this rich, tasty soup comes from the fishing village of Cullen, in Morayshire in Northern Scotland. "Skink" is a soup made originally from a shin of beef - in fact the word "skink" means soup or stew - but in this case, the main ingredient is smoked haddock with potatoes and onions. Finnan haddock is often called Finnan haddie, and is the traditional ingredient in the famous Edwardian breakfast dish of Kedgeree. 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 starter for our Burns Night Tribute Supper; this is also a wonderful soup to be served as a main course - with crusty bread and butter.
Provided by French Tart
Categories Chowders
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Cover the smoked haddock with water, in a shallow pan, skin side down. Bring to the boil and simmer for 4/5 minutes, turning once.
- Take the haddock from the pan and remove the skin and bones.
- Break up the fish into flakes, return to the stock and add the chopped onion, bay leaf, salt and pepper.
- Simmer for another 15 minutes. Strain, remove the bay leaf but retain the stock and fish.
- Add the milk to the fish stock and bring back to the boil.
- Add enough mashed potato to create the consistency you prefer (don't be afraid to make it rich and thick!).
- Add the fish and reheat.
- Check for seasoning.
- Just before serving, add the butter in small pieces so that it runs through the soup.
- Serve with chopped parsley on top, accompanied by triangles of toast.
Nutrition Facts : Calories 490, Fat 15, SaturatedFat 8.4, Cholesterol 216.6, Sodium 2033.4, Carbohydrate 21.3, Fiber 1.2, Sugar 2, Protein 64.6
CULLEN SKINK
Simmer haddock, potatoes, milk, onion and parsley to make this comforting soup. Serve with crusty bread for a filling lunch or supper
Provided by Member recipe by Philip Allan
Categories Lunch, Soup, Starter
Time 40m
Number Of Ingredients 6
Steps:
- Melt the butter in a saucepan over a medium heat, then add the onion and fry for 5-8 mins until translucent but not browned. Add the potatoes and 300ml water and bring to the boil. Reduce the heat slightly and simmer for 10-15 mins.
- Meanwhile, put the haddock in another pan and cover with the the milk. Cook gently for 5 mins, or until just tender. Remove the haddock from the milk with a slotted spoon (reserving the milk), transfer to a plate and leave to cool slightly. When cool enough to touch, flake into large pieces, removing any bones.
- Put the reserved milk and flaked haddock in the pan with the potato mixture and cook for another 5 mins. Season and sprinkle over the parsley to serve.
Nutrition Facts : Calories 206 calories, Fat 6 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 17 grams protein, Sodium 0.7 milligram of sodium
CULLEN SKINK - (FINNAN HADDOCK AND POTATO SOUP)
Cullen skink has its roots in Cullen, a small town on the Moray Firth coast of Scotland and is traditionally made using Finnan haddock on the bone but a boneless smoked haddock or other smoked white fish can be used. However, DO AVOID any fish that has been chemically smoked and then dyed a lurid yellow colour.
Provided by Millereg
Categories Lunch/Snacks
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Put the potatoes and onion in a large pot with the water and cook until the potatoes are almost soft.
- Place the Finnan haddock on top of the potatoes and onions and cook, covered, for a further 5 minutes until the fish is just cooked.
- Remove the fish, skin, bone and flake the flesh.
- Partially mash the potatoes and onions in the cooking liquor (some prefer a"lumpy" soup, while others like a smoother base).
- Return the flaked fish to the pot, mix thoroughly and add enough milk to create the desired consistency, either a thickish stew-soup or a thinner soup.
- Season the Cullen Skink to taste and serve with hearty bread.
Tips:
- Choose the right haddock: Use good quality, undyed finnan haddock for the best flavor and texture.
- Soak the haddock: Soaking the haddock in milk for at least 30 minutes helps to remove any excess saltiness and rehydrate the fish.
- Use a good quality stock: A flavorful stock is essential for a great cullen skink. Use a homemade stock if you have the time, or use a good quality store-bought stock.
- Don't overcook the potatoes: The potatoes should be cooked until they are tender but still hold their shape.
- Add the cream at the end: Adding the cream at the end of the cooking process helps to prevent it from curdling.
- Serve with crusty bread: Cullen skink is traditionally served with crusty bread to soak up all the delicious broth.
Conclusion:
Cullen skink is a classic Scottish soup that is perfect for a cold winter day. It is a hearty and flavorful soup that is made with finnan haddock, potatoes, and a creamy broth. The soup is easy to make and can be tailored to your own taste preferences. So next time you are looking for a comforting and delicious soup, give cullen skink a try.
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