Cullen Skink Finnan Haddock And Potato Soup Recipes

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CULLEN SKINK - SCOTTISH SMOKED HADDOCK AND POTATO SOUP



Cullen Skink - Scottish Smoked Haddock and Potato Soup image

The name of this rich, tasty soup comes from the fishing village of Cullen, in Morayshire in Northern Scotland. "Skink" is a soup made originally from a shin of beef - in fact the word "skink" means soup or stew - but in this case, the main ingredient is smoked haddock with potatoes and onions. Finnan haddock is often called Finnan haddie, and is the traditional ingredient in the famous Edwardian breakfast dish of Kedgeree. Cullen Skink is sometimes called Smoked Haddock Chowder when served in bistros and restaurants. We love to serve this delicious soup as an elegant and comforting starter for our Burns Night Tribute Supper; this is also a wonderful soup to be served as a main course - with crusty bread and butter.

Provided by French Tart

Categories     Chowders

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 (2 lb) smoked haddock
1 medium onion, peeled and finely chopped
1 1/2 pints milk
2 tablespoons butter
8 ounces cooked mashed potatoes
salt and pepper
1 bay leaf
chopped parsley
water
toast points (as an accompaniment)

Steps:

  • Cover the smoked haddock with water, in a shallow pan, skin side down. Bring to the boil and simmer for 4/5 minutes, turning once.
  • Take the haddock from the pan and remove the skin and bones.
  • Break up the fish into flakes, return to the stock and add the chopped onion, bay leaf, salt and pepper.
  • Simmer for another 15 minutes. Strain, remove the bay leaf but retain the stock and fish.
  • Add the milk to the fish stock and bring back to the boil.
  • Add enough mashed potato to create the consistency you prefer (don't be afraid to make it rich and thick!).
  • Add the fish and reheat.
  • Check for seasoning.
  • Just before serving, add the butter in small pieces so that it runs through the soup.
  • Serve with chopped parsley on top, accompanied by triangles of toast.

Nutrition Facts : Calories 490, Fat 15, SaturatedFat 8.4, Cholesterol 216.6, Sodium 2033.4, Carbohydrate 21.3, Fiber 1.2, Sugar 2, Protein 64.6

CULLEN SKINK



Cullen skink image

Simmer haddock, potatoes, milk, onion and parsley to make this comforting soup. Serve with crusty bread for a filling lunch or supper

Provided by Member recipe by Philip Allan

Categories     Lunch, Soup, Starter

Time 40m

Number Of Ingredients 6

1 tbsp unsalted butter
1 medium onion
400g medium potatoes (about 2), peeled and cut into 1cm cubes
250g smoked haddock
250ml whole milk
½ small bunch of parsley or chives, finely chopped

Steps:

  • Melt the butter in a saucepan over a medium heat, then add the onion and fry for 5-8 mins until translucent but not browned. Add the potatoes and 300ml water and bring to the boil. Reduce the heat slightly and simmer for 10-15 mins.
  • Meanwhile, put the haddock in another pan and cover with the the milk. Cook gently for 5 mins, or until just tender. Remove the haddock from the milk with a slotted spoon (reserving the milk), transfer to a plate and leave to cool slightly. When cool enough to touch, flake into large pieces, removing any bones.
  • Put the reserved milk and flaked haddock in the pan with the potato mixture and cook for another 5 mins. Season and sprinkle over the parsley to serve.

Nutrition Facts : Calories 206 calories, Fat 6 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 17 grams protein, Sodium 0.7 milligram of sodium

CULLEN SKINK - (FINNAN HADDOCK AND POTATO SOUP)



Cullen Skink - (Finnan Haddock and Potato Soup) image

Cullen skink has its roots in Cullen, a small town on the Moray Firth coast of Scotland and is traditionally made using Finnan haddock on the bone but a boneless smoked haddock or other smoked white fish can be used. However, DO AVOID any fish that has been chemically smoked and then dyed a lurid yellow colour.

Provided by Millereg

Categories     Lunch/Snacks

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 6

1 1/2 lbs potatoes, peeled
1 onion, finely chopped
40 fluid ounces water
1 lb finnan haddock (or other smoked white fish)
milk
salt and pepper

Steps:

  • Put the potatoes and onion in a large pot with the water and cook until the potatoes are almost soft.
  • Place the Finnan haddock on top of the potatoes and onions and cook, covered, for a further 5 minutes until the fish is just cooked.
  • Remove the fish, skin, bone and flake the flesh.
  • Partially mash the potatoes and onions in the cooking liquor (some prefer a"lumpy" soup, while others like a smoother base).
  • Return the flaked fish to the pot, mix thoroughly and add enough milk to create the desired consistency, either a thickish stew-soup or a thinner soup.
  • Season the Cullen Skink to taste and serve with hearty bread.

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