CULLEN SKINK
A tasty warming soup originating from Cullen a small coastal town in the North of Scotland, with a unique smoked taste.
Provided by t.mcleod
Categories World Cuisine European UK and Ireland Scottish
Time 1h30m
Yield 6
Number Of Ingredients 6
Steps:
- In a saucepan over medium heat, combine the haddock and milk. Simmer for about 15 minutes, or until the fish flakes easily with a fork. When the fish is done, remove it with a slotted spoon and set aside in a bowl. Add the potatoes and onion to the milk, and simmer until tender, about 10 minutes.
- Transfer the contents of the pan to a blender, in batches if needed, and blend until smooth and creamy. Return to the pan and flake the fish into the soup. Heat through gently, do not boil. Serve immediately. Season with pepper and garnish with parsley to individual tastes.
Nutrition Facts : Calories 329 calories, Carbohydrate 28.1 g, Cholesterol 124.7 mg, Fat 3.6 g, Fiber 3.1 g, Protein 44.3 g, SaturatedFat 1.6 g, Sodium 1206.5 mg, Sugar 6.5 g
CULLEN SKINK
Simmer haddock, potatoes, milk, onion and parsley to make this comforting soup. Serve with crusty bread for a filling lunch or supper
Provided by Member recipe by Philip Allan
Categories Lunch, Soup, Starter
Time 40m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 206 calories, Fat 6 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 17 grams protein, Sodium 0.7 milligram of sodium
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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