cullen skink (smoked haddock big soup). Cullen Skink is an old Scottish dish of smoked haddock, potato and onion cooked in milk. The name derives from the fishing village of Cullen in north-east. 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.

Cullen skink is a thick Scottish soup made of smoked haddock, potatoes and onions. An authentic Cullen skink will use finnan haddie, but it may be prepared with any other undyed smoked haddock. This soup is a local speciality, from the town of Cullen in Moray, on the northeast coast of Scotland. You can cook cullen skink (smoked haddock big soup) using 10 ingredients and 7 steps. Here is how you cook it.

Ingredients of cullen skink (smoked haddock big soup)

1. Prepare 2 medium of potatoes.
2. Prepare 2 medium of onions.
3. It's 300 ml of water.
4. It's 250 ml of whole milk.
5. It's 2 medium of fillets smoked haddock.
6. Prepare 1 tbsp of fresh coarse chopped flat parsley.
7. Prepare 1 of salt.
8. Prepare 1 of black pepper.
9. It's 1 of butter.
10. You need 1 of vegetable stock cube.

How to make Cullen Skink Smoked Haddock Soup, the thick and creamy Scottish traditional starter that's served for supper for Saint Andrew's or When I asked our local fishmonger in St Germain-en-Laye for some smoked haddock on Friday, this lovely French lady behind me in the queue suddenly. Cullen Skink is sometimes called Smoked Haddock Chowder when served in bistros and restaurants. Bring to the boil and then add the chopped onion. Nick Nairn's New Scottish Cookery has a traditional Cullen Skink soup recipe.

cullen skink (smoked haddock big soup) instructions

1. add milk to shallow pan and slowly cook haddock... add a generous pinch of black pepper.
2. add a generous knob of butter to a large saucepan and cook onions (finely chopped) for about 5 minutes... do not allow to brown!!!.
3. add water to onions and add potatoes (I like to use new potatoes cut into half inch cubes) bring up to boil and then simmer until potatoes are almost cooked... crumble in veg stock cube..
4. remove cooked fish and set aside... skin bone and flake..
5. add cooked milk to potatoes and reduce heat... simmer to thicken... dont be tempted to stir too much as you will break up the potatoes...mashing a few of the potatoes will help to thicken...
6. add boned flaked fish and chopped parsley. give it a final stir..
7. serve with fresh crusty buttered bread..

Nick Nairn recommends using top quality and undyed smoked. Add the potatoes and the chopped smoked haddock to the pan. Simmer haddock, potatoes, milk, onion and parsley to make this comforting soup. The best Cullen Skink or Smoked Haddock Chowder, to me, should have a subtle creamy base, with each mouthful brimming with the full smoky flavour of the haddock. A real Cullen Skink is a rich and fairly thick soup, thanks to the blending of the soup before the addition of the smoked haddock.