Cullen skink is a well-liked hearty thick, wealthy and creamy soup from Scotland, made with smoked haddock, potatoes, leeks and milk.
This can be a most scrumptious soup, it’s smoky, stuffed with flavour and so comforting that it’s certainly one of our favorite soups.
Cullen skink takes its title from the coastal city of Cullen on the northeast coast of Scotland the place it is named a hearty fisherman’s soup.
Initially the soup was made utilizing a knuckle of beef and skink was the Scottish time period for this, nevertheless within the 1980’s, beef was ultimately changed with smoked haddock resulting from price and the plentiful provide of haddock within the area however the time period skink remained.
This native speciality has now turn out to be so standard it ranks as certainly one of Scotland’s most well-known dishes.
It’s a good starter for entertaining as it’s so fast and simple to make (prepared in just below half-hour), and could be ready a number of hours upfront permitting the flavours to develop even additional (see under).
Questioning what to serve with cullen skink? Do this fennel gratin, a tangy cavolo nero with garlic and lime, or some braised savoy cabbage.
Soar to:
Deciding on the fish
Cullen skink is often made utilizing finnan haddie, haddock which has been smoked with inexperienced wooden and peat in a method typical of the northeast coast of Scotland.
Nonetheless, any smoked haddock will do. I normally use a few packets of M&S smoked haddock which has already been skinned and deboned (don’t fear if the burden come to barely over or below 400 grams).
Useful suggestions
Poach – The haddock is frivolously poached to reinforce the flavours. It doesn’t require extended cooking as it’s already smoked. The fish will normally flake into massive items throughout poaching, which is ok.
Greens – potatoes, leeks and an onion, chopped small in order that they prepare dinner shortly.
Mix – mix until clean or to desired consistency.
Serving – serve heat with a thick slice of your favorite crusty bread.
Are you able to make it keto?
Sure, for a Keto model of cullen skink, substitute the potatoes with contemporary cauliflower.
Make upfront
This soup could be made a day forward which it good for entertaining.
Enable the soup to chill earlier than transferring to a sealed container and maintain within the fridge.
To reheat, heat it gently on a low warmth in a saucepan on the range including a tiny little bit of milk if vital.
Your questions answered
Poaching fish in milk not solely provides flavour to the milk, it offers a slight sweetness, plus the fat within the milk assist the fish soak up the flavour of different components, on this case the bay leaf. The upper the fats content material of the milk, the simpler this will probably be, so try to use complete milk or half and half.
Storing leftovers
Cullen Skink will maintain in a sealed container for 1-2 days within the fridge. Heat within the microwave or in a saucepan on low warmth earlier than serving.
It may be frozen the identical day and saved for as much as a month. Defrost in a single day within the fridge and reheat on a low warmth, adjusting the seasoning as required.
Are you making this Cullen Skink – Scottish smoked haddock soup recipe or some other on my weblog? I’d love to listen to about it within the feedback under and should you prefer it make sure to give it 5 stars. Thanks!
Instagram – I love seeing your creations, so submit an image, tag @endofthefork and hashtag #endofthefork
⚜️
📋 Recipe
Cullen Skink
Cullen skink is a well-liked hearty thick, wealthy and creamy soup from the northeast coast of Scotland, made with smoked haddock, potatoes, leeks and milk.
Servings 4 servings
Energy 277kcal
Elements
- 400 grams smoked haddock 14 ounces, skinned and deboned
- 500 millilitres complete milk 2 cups, heat
- 1 massive bay leaf
- 2 tablespoons butter
- 1 small onion chopped small
- 2 medium leeks sliced thinly
- 300 millilitres water 1 ⅓ cups, room temperature
- ½ teaspoon salt
- 400 grams potatoes 14 ounces or 2 medium, lower into small cubes
- ¼ freshly floor black pepper
- 1 tablespoon contemporary parsley coarsely chopped
Directions
-
Place fish, bay leaf and milk in a medium saucepan on medium warmth, cowl and convey to a boil. As soon as its begins to boil take away from warmth, put aside and discard the bay leaf.
400 grams smoked haddock, 1 massive bay leaf, 500 millilitres complete milk
-
In one other medium saucepan, soften the butter on medium warmth then add the onion and leeks. Cowl and prepare dinner until softened for round 10 minutes stirring often.
2 tablespoons butter, 1 small onion, 2 medium leeks
-
Pour within the water, salt and potatoes and half the poached haddock with all of the milk. Cowl and prepare dinner on a low flame until the potatoes are tender then take away from the warmth.
½ teaspoon salt, 400 grams potatoes, 300 millilitres water
-
Mix the soup until clean or to desired consistency and add the remaining haddock. Style for seasoning then garnish with freshly floor black pepper and parsley and serve heat with crusty bread.
¼ freshly floor black pepper, 1 tablespoon contemporary parsley
Notes
- Chop the greens small in order that they prepare dinner shortly.
- The fish will normally flake into massive items throughout poaching, which is ok.
- Mix until clean or to desired consistency.
- Serve with contemporary bread.
- Retailer leftovers in a sealed container within the fridge for as much as 48 hours.
- To reheat, heat gently in a saucepan on the range utilizing low warmth, including somewhat milk if vital.
Diet
Energy: 277kcal | Carbohydrates: 14g | Protein: 30g | Fats: 11g | Saturated Fats: 6g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 3g | Trans Fats: 1g | Ldl cholesterol: 105mg | Sodium: 1171mg | Potassium: 694mg | Fiber: 1g | Sugar: 9g | Vitamin A: 1286IU | Vitamin C: 8mg | Calcium: 227mg | Iron: 2mg
