We made this dish identically over here in Maine but call it haddock stew instead. This is just how it should be made - simple and it's the best comfort food you can think of! At least for us on the North Atlantic coast! Absolutely top class great recipe I must say the best I ever had was on a trip back to Scotland.
This recipe is very close I believe the difference could be rich cream in the chef's recipe. How I wish I could buy smoked haddock here in central B. Becky Hansen Mason.
Everyone who really tried this in my family loved it. Granted we made some modifications. We used flounder and smoke favoring. This was still amazing and fairly simple. David Douthett. Second time making it, and I really bastardized it this time. Using what was on hand, I used 1. Patrick's Day, and most of an onion that was getting ready to sprout. Nevertheless, it turned out quite well!
Needs some salt, but otherwise it was delicious. As pleasant a soup as the proper one I had in Cullen itself, even if not at all authentic. Scorched the milk pretty badly on the bottom of my pot, though. Don't forget to keep stirring! Back to Recipes Cheesecakes Cookies See more. Back to Recipes Family meals One-pot recipes See more. Back to Recipes Quick and healthy Quick vegetarian See more. Back to Recipes Vegetable soups Healthy soups See more.
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Unless, I admit, you're sitting upwind of someone else's helping, in a badly ventilated office, with only a meanly filled, heavily chilled turkey sandwich for company. Then you might feel, with some justification, that cullen skink is as malevolent as it sounds. About that name: Cullen is, of course, a fishing town on the Moray Firth, an inlet popular with haddock, while "skink" has a more puzzling history. The New York Times claims it comes from the Middle High German word for a weak beer , which seems to make some of sense for a thin soup, but the Oxford Companion to Food counters that it's a variation of the German "schinke", or ham, denoting a shin specifically: "so the archetypal skink is a soup made from shin of beef".
Cattle perhaps being more valuable than fish in coastal regions, the locals adapted the idea to suit their own ingredients — and I'm very glad they did. Smokier and more assertive than American chowder, heartier than classical French bisque, it's one of the world's finest seafood soups. The overwhelming flavour of cullen skin is smoked fish — haddock traditionally, but, as Hugh Fearnley-Whittingstall and Nick Fisher point out in the River Cottage Fish Book , just about any smoked white fish will do — so it's important to make sure that flavour is a good one.
Most recipes simply call for smoked haddock, with some adding "preferably undyed" — the taste is generally exactly the same, though obviously all that yellow colouring adds nothing positive to the nutritional content — but Stirling-born Nick Nairn specifies Arbroath smokies in his Great British Menu recipe. Smokies are headless, gutted haddock, hot smoked over wood in the traditional fashion, and they're not easy to track down, but the smell when I finally get my mitts on a couple of pairs is enough to convince me they're probably worth the shoe leather.
While I love their distinctive wood-smoked flavour and creamy texture, they overpower the soup, giving it an unpalatable acrid character. Save your precious smokies for somewhere they'll be better appreciated. Although cullen skink relies upon a certain amount of milk or cream to give it richness, when and how much to add varies wildly. Mark Hix , for example, gives a recipe in British Regional Food which involves cooking the ingredients in fish stock, and stirring in a couple of tablespoons of cream at the end.
Although the stock cube I've used is rather overpoweringly fishy, the result is nice enough but lacks the comforting creamy sweetness I associate with this kind of soup. I also think the haddock, which has been simmered for 15 minutes, has gone a bit rubbery, which is a shame. He adds this to softened onions, leeks and some boiled potatoes plus another couple of fish, simmers for 10 minutes, then blends with milk and cream before serving.
Gonna do that method anyway but just not quite clear. Save my name, email, and website in this browser for the next time I comment. Share Tweet Pin it Share Email. Prep Time 10 minutes. Cook Time 30 minutes. Total Time 40 minutes. Instructions Put the milk and smoked haddock skin-up if there is any into one pan and allow to sit. Finely chop an onion and peel and cube the potatoes. Add the butter and onion to a pan and fry for around 5 minutes until the onion is soft but not brown.
Cover and allow to simmer for 15 minutes or so until the potatoes are cooked through. Meanwhile, heat the milk and haddock gradually, moving the milk around with a wooden spoon every now and then so it doesn't stick.
It should take about 5 minutes or so for the milk to heat up and then cook the fish for a further 5 minutes. Remove the smoked haddock from the milk with a slotted spoon and keep the milk to one side. Allow the fish to cool slightly and any skin or bones and discard them. Take a masher or fork and roughly mash about a quarter of the potatoes.
You can just do this in the pan, no need to take any out. Add the milk to the pan of potatoes and onions and stir for a few minutes to combine. Salt and pepper to taste.
Add parsley or cream if you choose to. Thanks Reply. I made this for lunch today. It is so tasty.
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