Cullen Skink Scottish Soup |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Cullen Skink is a smoked haddock - looks like a type of chowder soup. If you are Scottish, then you may be familiar with this comfort soup, that is, if you enjoy fish. Ingredients:
*i usually have my chowders on the stovetop for about 45 minutes - time is not give with this recipe. |
ingredients |
a large smoked haddock (weighing around 2lb) |
1 large onion, finely chopped. |
2 pts pints (1200ml) milk |
1 large potato chopped finely |
salt and pepper |
1 bay leaf |
chopped parsley |
Directions:
1. Method
2. Skin the haddock before cooking.
3. Place the smoked haddock with milk and bay leaf, in a large pan.
4. Poach gently for a few minutes.
5. Remove fish from pan.
6. Add onion and potato to pan and cook gently until soft.
7. When the vegetables are soft, remove the bay leaf.
8. Liquidise the milk, onion and potatoes until they are like a smooth cream. (If you don't have a liquidiser, try a food processor. If you don't have that, then use a potato masher although you won't get such a good smooth creamy texture).
9. Return to the pan, and add the flaked haddock.
10. Season with pepper. (You probably won't want extra salt, as the smoked fish usually provides enough salt).
11. Add chopped parsley.
12. Can I remind you that if you live in North America or Canada and are keen to buy some Scottish food to try, you can get it from Caledonian Kitchen Med and they will ship it to you direct from the USA.
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14. (rowan jelly is not sold here)
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