Airfare Daily Deals eCigarettes Eyeglasses Hotels Jewelry Online Backup Online Dating Online Printing Online Tickets Skin Care Textbook Rentals Vitamins Web Hosting Weddings
Find coupons, reviews and similar sites for any retailer
SEARCH

How To Make Cullen Skink

Cullen Skink is a world-famous soup dish that has its history based in the small fishing port of Cullen on the east coast of Scotland. Here we will take a quick run through of the recipe of how to make Cullen Skink.

Cullen Skink is a world-famous soup dish that has its history based in the small fishing port of Cullen on the east coast of Scotland. In days gone by, local fishermen of the Cullen area used to smoke their smaller fish and these, with other locally grown produce (such as potatoes), formed their staple diet. The word 'skink', is just and old term that means essence or soup. Below, we will take a quick run through of the recipe of how to make Cullen Skink.

(The small fishing port of Cullen - Image via Wikipedia)

Ingredients (serves 6)

  • 1 Finnan Haddock (350g/12oz)
  • 1 chopped onion
  • bouquet garni
  • water (900ml)
  • milk (600ml)
  • butter (40g)
  • potatoes quartered (500g)
  • salt and pepper
  • chopped chives

(A bowl of Cullen Skink - Image source)

Recipe

1. Put the Finnan haddock (if you can't get Finnan haddock, any good quality smoked haddock is a good substitute) , chopped onion, bouquet garni and water into a large pan and bring it to the boil. After you have brought it to the boil, reduce the heat and gently poach for 10-15 minutes, or until the fish flakes easily.

2. Using a fish slice, carfully lift the fish from the pan and remove any of the remaining fish skin and any bones that may be in the haddock. Return the skin and the bones back into the pan and simmer (uncovered) for 30 minutes. This will make the fish stock used to make the Cullen Skink. Whilst that is simmering, flake the cooked fish and leave it to cool.

3. Once the fish stock has simmered for 30 minutes, strain the fish stock through a sieve and return the liquid to the pan. Add the potatoes to the iquid and simmer for about 25 minutes (or until the potatoes are tender).

4. Using a slotted spoon, carefully remove the potatoes from the stock. Add the milk to the stock in the pan and bring to the boil.

5. In a separate pan, mash the potatoes and the butter together until it is as smooth as you can get it. Little by little, add the mashed potatoes and butter mix into the stock, whisking it thoroughly until the soup becomes thick and creamy.

6. Add the flake fish to the soup and add the salt and pepper to taste. Serve the soup into soup bowls and then sprinkle the chopped chives atop the soup to act as a garnish.

So there you have it, it really is as simple as that. Cullen Skink is a heart-warming soup that is ideal for a old winter's night. To add an extra bit of heartiness to the 'meal', it is best to serve it with fresh crusty bread. Cullen Skink may have stared life as a soup ideal for the fishermen of the fishing port of Cullen but it has now gone down as being a meal that is fit or a King.

Need an answer?
Get insightful answers from community-recommended
experts
in Food & Cooking on Knoji.
Would you recommend this author as an expert in Food & Cooking?
You have 0 recommendations remaining to grant today.
Comments (3)

I was intrigued by the name. It sounds delicious!

Simple yet tasty :-) Thanks for sharing.

I have search for haddock, and we called it "talaksan" here, sure to try this one, Alistair and many thanks.

ARTICLE DETAILS
RELATED ARTICLES
ARTICLE KEYWORDS