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Cullen Skink Recipe

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This recipe for Cullen Skink is from The Scottish Society Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Old Recipes
1 – 2 Lbs of Finnan Haddie, (Smoked Haddock from the village of Finochty or Findon smoked over a peat fire). You will not get this in the US and in Scotland they usually use any smoked haddock or whiting.
I have successfully made this with smoked yellow tail. Next I want to try Cod with some smoke flavoring.
1 Onion finely chopped
1 Stalk of Celery finely chopped
3 Cups of milk
2 Tablespoons of butter
8 oz cooked mashed potatoes (Scots usually made extra for dinner and had leftovers)
Sea salt to taste
Fresh ground pepper to taste
1 Bay leaf
Chopped fresh parsley
Water
1/3 cup heavy cream
Directions:
Directions:
Put haddock in a shallow pan skin side down and cover with water.
Simmer for 6-8 min., turn once.
Remove from pan, remove skin & bones and flake fish.
Return to the stock and add onion, celery, bay leaf, salt, and pepper.
Simmer for 20 min.
Remove Bay leaf.
Slowly add the milk while stirring and return to a slow boil.
Add mashed potatoes until a thick consistency.
Check seasoning and adjust if needed.
Add the heavy cream and bring back to a simmer.
At serving add a small pat of butter to each bowl, swirl through soup and top with chopped parsley.
Serve with warm crusty bread.
Personal Notes:
Personal Notes:
Cullen Skink
This is a traditional Scottish soup.

Skink is an ancient word for soup or stew, traditionally made with a split shin bone. However the main ingredient in this is smoked haddock traditionally Finnan Haddie.
Cullen is a small fishing village on the Moray Firth in northern Scotland.


This soup was served for breakfast in Edwardian times and as a starter for Burns Night Suppers.

 

 

 

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