Cullen Skink Scottish Smoked Haddock And Potato Soup Recipes

CULLEN SKINK - SCOTTISH SMOKED HADDOCK AND POTATO SOUP

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.

TRADITIONAL SCOTTISH CULLEN SKINK

Steps:

• Gather the ingredients.
• Put the milk, parsley stalks, bay leaf, and the whole piece of haddock into a large saucepan.
• Finely chop the parsley leaves. Set aside.
• Bring the milk to a gentle boil over medium heat. Lower the heat to low simmer, about 3 minutes.
• Remove the pan from the heat. Set aside for 5 minutes so the herbs and haddock infuse their flavors into the milk.
• Remove the haddock from the milk with a slotted spatula. Set aside.
• Strain the liquid through a fine mesh strainer. Discard the herbs.
• In another large saucepan over medium-low heat, add the butter and the onion. Cook gently until the butter melts and the onions become translucent, about 5 minutes. Be careful not to burn the onion.
• Add the infused milk and the potato to the onion-butter mixture. Stir until the potatoes dissolve and the soup thickens slightly.
• Flake the smoked haddock into bite-size chunks, discarding any bones. Add to the soup.
• Lower the heat to a gentle simmer. Add the chopped parsley and cook until the haddock is warmed through, about 5 minutes. Don't overstir, because the fish chunks might disintegrate.
• Season to taste with salt and pepper. Be careful with the salt, as the fish will impart quite a salty flavor all on its own.
• Garnish the soup with the reserved parsley leaves and more freshly ground black pepper. Serve with crusty bread, if desired.

CULLEN SKINK

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.

SIMPLE SCOTTISH TATTIE SOUP RECIPE

Steps:

• Peel and chop potatoes into large cubes
• Finely chop onion and celery if using
• Discard the green part of the leek (or save for making stock another time) and finely dice the white part
• Dice the carrots into small pieces about 1cm each
• Add the butter/oil to a large pot and allow to melt
• Add in the onion, leek, and celery if using and cook for 5 minutes, allowing them to "sweat" but not brown.
• Put the carrots and potato in the pot and cover with the stock
• Add a dash of salt and white pepper
• Bring to the boil, skimming off any sort of foam/scum with a wooden spoon to get rid of as it does so. This is just the protein releasing from the vegetables but it's nicer if you remove it rather than stir in later.
• Turn down to a simmer for 1 hour
• Use a masher or wooden spoon to break up some of the potatoes, but leave some large chunks as well
• Season more to taste and serve!