Traditional Scottish Cullen Skink Recipes

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TRADITIONAL SCOTTISH CULLEN SKINK



Traditional Scottish Cullen Skink image

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.

Provided by Elaine Lemm

Categories     Side Dish     Dinner     Soup

Time 30m

Number Of Ingredients 10

1 1/4 pints milk
Small handful flat-leaf parsley (leaves and stalks separated), plus more for garnish
1 bay leaf
1 pound smoked haddock fillet (not dyed)
2-ounces butter
1 medium onion (finely chopped)
8-ounces mashed potato (leftover or cooked fresh)
Salt (to taste)
Black pepper (to taste)
Serving Suggestion: crusty bread

Steps:

  • Gather the ingredients.
  • Put the milk, parsley stalks, bay leaf, and the whole piece of haddock into a large saucepan.
  • Finely chop the parsley leaves. Set aside.
  • Bring the milk to a gentle boil over medium heat. Lower the heat to low simmer, about 3 minutes.
  • Remove the pan from the heat. Set aside for 5 minutes so the herbs and haddock infuse their flavors into the milk.
  • Remove the haddock from the milk with a slotted spatula. Set aside.
  • Strain the liquid through a fine mesh strainer. Discard the herbs.
  • In another large saucepan over medium-low heat, add the butter and the onion. Cook gently until the butter melts and the onions become translucent, about 5 minutes. Be careful not to burn the onion.
  • Add the infused milk and the potato to the onion-butter mixture. Stir until the potatoes dissolve and the soup thickens slightly.
  • Flake the smoked haddock into bite-size chunks, discarding any bones. Add to the soup.
  • Lower the heat to a gentle simmer. Add the chopped parsley and cook until the haddock is warmed through, about 5 minutes. Don't overstir, because the fish chunks might disintegrate.
  • Season to taste with salt and pepper. Be careful with the salt, as the fish will impart quite a salty flavor all on its own.
  • Garnish the soup with the reserved parsley leaves and more freshly ground black pepper. Serve with crusty bread, if desired.

Nutrition Facts : Calories 386 kcal, Carbohydrate 20 g, Cholesterol 131 mg, Fiber 1 g, Protein 35 g, SaturatedFat 10 g, Sodium 1366 mg, Sugar 10 g, Fat 18 g, ServingSize 4 servings, UnsaturatedFat 0 g

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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