Traditional Scottish Cullen Skink Recipes
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.
Nutrition Facts : Calories 386 kcal, Carbohydrate 20 g, Cholesterol 131 mg, Fiber 1 g, Protein 35 g, SaturatedFat 10 g, Sodium 1366 mg, Sugar 10 g, Fat 18 g, ServingSize 4 servings, UnsaturatedFat 0 g
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