Cullen Skink Recipe Hairy Bikers

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CULLEN SKINK



Cullen Skink image

A tasty warming soup originating from Cullen a small coastal town in the North of Scotland, with a unique smoked taste.

Provided by t.mcleod

Categories     World Cuisine     European     UK and Ireland     Scottish

Time 1h30m

Yield 6

Number Of Ingredients 6

2 pounds smoked haddock fillets, undyed
2 ½ cups milk
2 large baking potatoes, peeled and diced
1 large onion, finely chopped
ground black pepper to taste
2 tablespoons chopped fresh parsley for garnish

Steps:

  • In a saucepan over medium heat, combine the haddock and milk. Simmer for about 15 minutes, or until the fish flakes easily with a fork. When the fish is done, remove it with a slotted spoon and set aside in a bowl. Add the potatoes and onion to the milk, and simmer until tender, about 10 minutes.
  • Transfer the contents of the pan to a blender, in batches if needed, and blend until smooth and creamy. Return to the pan and flake the fish into the soup. Heat through gently, do not boil. Serve immediately. Season with pepper and garnish with parsley to individual tastes.

Nutrition Facts : Calories 329 calories, Carbohydrate 28.1 g, Cholesterol 124.7 mg, Fat 3.6 g, Fiber 3.1 g, Protein 44.3 g, SaturatedFat 1.6 g, Sodium 1206.5 mg, Sugar 6.5 g

CULLEN SKINK



Cullen skink image

Cullen skink is a classic Scottish smoked fish soup with velvety leeks and potato. Perfectly warming for winter.

Provided by The Hairy Bikers

Categories     Light meals & snacks

Yield Serves 4

Number Of Ingredients 17

75g/2½oz butter
1 tbsp vegetable oil
2 leeks, roughly chopped
2 onions, peeled, roughly chopped
2 fennel bulbs, roughly chopped
250ml/9fl oz white wine
500g/17½oz smoked haddock
750ml/1 pint 7fl oz water
75g/2½oz butter
1 tbsp vegetable oil
2 leeks, finely chopped
2 shallots, peeled, finely chopped
2 garlic cloves, peeled, crushed
300g/10½oz potatoes, peeled, chopped
500ml/17½fl oz double cream
1 tbsp finely chopped fresh parsley
pinch freshly grated nutmeg

Steps:

  • For the stock, heat the butter and vegetable oil in a large pan and gently fry the leeks, onions and fennel for 3-4 minutes, or until softened.
  • Add the white wine to the pan and bring to the boil. Add the smoked haddock, pour in the water and bring back to the boil. Reduce the heat and simmer for 30 minutes, skimming off any scum that rises to the surface, until the haddock is cooked through.
  • Strain the haddock, reserving the cooking stock. Chop the haddock into bite-sized pieces.
  • For the soup, heat the butter with the vegetable oil and fry the leeks, shallots and garlic for 3-4 minutes, or until softened. Add the potatoes and the chopped smoked haddock to the pan.
  • Add the reserved cooking stock and bring to the boil, then reduce the heat and simmer for 10-15 minutes, or until the potatoes are tender. Stir in the cream and briefly blend the soup with a stick blender.
  • Serve the soup with crusty bread and sprinkle with the chopped fresh parsley and a sprinkling of freshly grated nutmeg.

CULLEN SKINK



Cullen skink image

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

1 tbsp unsalted butter
1 medium onion
400g medium potatoes (about 2), peeled and cut into 1cm cubes
250g smoked haddock
250ml whole milk
½ small bunch of parsley or chives, finely chopped

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

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