Cullen skink
31st December 2017Cullen skink is a thick Scottish soup made of smoked haddock, potatoes and onions. It’s a local speciality from the Moray town of Cullen, just along the coast from where I live in Inverness, and after enjoying it on a cold winter’s day in nearby Banff I had to make a pan of it for my lunches the following week
It’s deliciously thick and creamy and is a perfect for a hearty lunch on a cold winter day.
Melt butter in a saucepan over medium heat, then add onion and fry gently until transparent. Cook for about 5 minutes but do not allow to brown.
Add potatoes and water and bring to boil. Simmer for 10-15 minutes.
Meanwhile in another pan, cover the haddock with the milk and cook gently for about five minutes until just tender. Remove from the milk and, when cool enough to touch, flake gently into large pieces, removing any bones.
Add milk and flaked fish to saucepan containing potatoes and other ingredients and cook for a further 5 minutes. Season with salt and pepper and sprinkle with chopped parsley.
Ingredients
Directions
Melt butter in a saucepan over medium heat, then add onion and fry gently until transparent. Cook for about 5 minutes but do not allow to brown.
Add potatoes and water and bring to boil. Simmer for 10-15 minutes.
Meanwhile in another pan, cover the haddock with the milk and cook gently for about five minutes until just tender. Remove from the milk and, when cool enough to touch, flake gently into large pieces, removing any bones.
Add milk and flaked fish to saucepan containing potatoes and other ingredients and cook for a further 5 minutes. Season with salt and pepper and sprinkle with chopped parsley.
How much water for the Cullen Skink recipe David?
Hi James – I used 600ml of water. Apologies for the omission, I’ll update the recipe now.
Thanks David