Don’t you love the name of this soup, Cullen Skink. It always makes me think that it should refer to a cartoon character, but actually the name comes from the east coast village of Cullan in Scotland and ‘skink’ is the old Scots word for essence or soup.
I’m sharing this recipe for Cullen Skink with you taday as tomorrow is St Andrew’s Day when we in Scotland celebrate our patron saint.
Cullen Skink is delicious and easy to make. It is based on smoked fish and potatoes and a few other easy to assemble ingredients. Sometimes the simplest dishes are really the best.
I made this traditional Scottish dish for my book A Wee Taste Of Scotland and these photos show it being served in little mini bowls as a party nibble. You can of course serve it the traditional way in a big bowl with hunks of bread or toast to mop it up.
For Cullen Skink You Will Need;
- 1 finnan haddock about 350g/12 oz (or any other smoked haddock)
- 1/2 white onion finely chopped
- Bouquet Garnet of mixed herbs
- 250ml/8 fl oz water
- 150g/5 oz potatoes, peeled and chopped into small pieces
- 150ml/ 5 fl oz whole milk
- 10g butter
- Salt and pepper to taste
- chives chopped to decorate
Here’s how to make your Cullen Skink;
- Put the haddock, chopped onion, water and bouquet garnet into a pan and bring it to the boil.
- Cover the pan and reduce the heat to a simmer for 15 minutes or until the fish flakes easily.
- Remove the fish with a slotted spoon and remove the skin and bones. Reserve the cooked fish flesh and toss the skin and bones back into the pan.
- Simmer this uncovered for 30 minutes to create a lovely rich fishy stock.
- Strain this fish stock and discard the solids. Pour the stock back into your pan and add the chopped potatoes.
- Simmer for approximately 20 minutes until the potatoes are tender and cooked through.
- Remove the potatoes with a slotted spoon and mash them in a bowl with the butter.
- Add the milk to the pan and bring to the boil.
- Add the mashed potatoes to the pan and stir well.
- Now add the flaked fish, season well and serve with a sprinkling of snipped up chives.
For a party serve in either mini coffee cups, ramekins or heat proof shot glasses. For at home comfort food serve in a big bowl with loads of crusty bread and eat it by the fire with your feet up.
Happy St Andrew’s Day for Scotland and her kinfolk near and far tomorrow!
Karon x
Cullen Skink
Ingredients
- 1 finnan haddock about 350g/12 oz or any other smoked haddock
- 1/2 white onion finely chopped
- Bouquet Garnet of mixed herbs
- 250 ml/8 fl oz water
- 150 g/5 oz ppotatoes peeled and chopped into small pieces
- 150 ml/ 5 fl oz whole milk
- 10 g butter
- Salt and pepper to taste
- chives chopped to decorate
Instructions
- Put the haddock, chopped onion, water and bouquet garnet into a pan and bring it to the boil.
- Cover the pan and reduce the heat to a simmer for 15 minutes or until the fish flakes easily.
- Remove the fish with a slotted spoon and remove the skin and bones. Reserve the cooked fish flesh and toss the skin and bones back into the pan.
- Simmer this uncovered for 30 minutes to create a lovely rich fishy stock.
- Strain this fish stock and disscard the solids. Pour the stock back into your pan and add the chopped potatoes.
- Simmer for approximately 20 minutes until the potatoes are tender and cooked through.
- Remove the potatoes with a slotted spoon and mash them in a bowl with the butter.
- Add the milk to the pan and bring to the boil.
- Add the mashed potatoes to the pan and stir well.
- Now add the flaked fish, season well and serve with a sprinkling of snipped up chives.
PIN ME FOR LATER
Sounds delicious, had smoked haddock for dinner today with new potatoes and peas. If I’d seen this earlier I might have been tempted to try it instead. But there’s always another day.