Cullen Skink
Cullen Skink, a lesser-known but traditional Scottish recipe, is a hearty and comforting one-pot meal. Originating from the town of Cullen in Moray, on the northeast coast of Scotland, this soup is a rich blend of smoked haddock, potatoes, onions, and milk. It’s a warm, creamy soup with a smoky flavor, perfect for cold days.
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Resting Time: N/A
Total Time: 45 minutes
Serving: 4
Ingredients:
- 1 lb smoked haddock, skin removed
- 4 cups whole milk
- 2 large potatoes, peeled and diced
- 1 large onion, finely chopped
- 2 tablespoons butter
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
- Optional: A splash of cream for extra richness
Method:
- Poach the Fish:
- In a large pot, combine the milk, bay leaf, and smoked haddock. Gently poach the fish over medium heat until cooked through, about 10 minutes. Remove the fish, flake into large pieces, and set aside. Keep the milk mixture.
- Cook Vegetables:
- In the same pot, add butter and sauté the onions until soft but not browned. Add the diced potatoes and the milk mixture used for poaching the fish. Season with salt and pepper.
- Simmer:
- Bring to a simmer and cook until the potatoes are tender, about 20 minutes. Remove the bay leaf.
- Finish the Soup:
- Return the flaked fish to the pot. If desired, add a splash of cream for extra richness. Heat through, adjust seasoning, and serve hot.
- Garnish and Serve:
- Garnish with fresh parsley before serving.
Notes:
- For a thicker soup, some of the potatoes can be mashed before returning the fish to the pot.
- Traditionally served with crusty bread or oatcakes on the side.
- This dish highlights the importance of using high-quality smoked haddock for the best flavor.
Nutritional Information per Serving (Based on USDA Guidelines):
- Calories: 380 kcal
- Protein: 25g
- Carbohydrates: 30g
- Fat: 18g (varies with the use of cream)
- Fiber: 3g
- Sodium: 500mg
- Sugars: 12g
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