When we first saw Cullen Skink on a menu we had absolutely no idea what it was, but this hearty Scottish smoked haddock soup is now one of our favourites! You can just do this in the pan, no need to take any out. 2 teaspoons cornflour (mixed with a tablespoon of milk) A traditional Scottish soup made from Finnan Haddie, bone-in cold smoked haddock. It’s is much more of a meal than just a plain old soup! Made to a traditional Scottish recipe, our Smoked Haddock Chowder, often known as Cullen Skink here in Aberdeenshire, is rich and packed with beautiful smoked haddock flakes and flavours. 1 tbsp olive or vegetable oil; 1 leek, well-rinsed, chopped; and cut into rough 2cm cubes; 1 litre fish stock; 200g waxy potatoes, peeled and cut into roughly 2cm cubes You’ll need two pots/pans to make the Cullen Skink, ideally at least one should be non-stick so the milk doesn’t stick as easily. Wonderful as a main dish on a cold day or modified as a starter. We find if you plan to have Cullen Skink as a starter or light meal it doesn’t need the cream, but you might want to add it to a full meal for a fuller, heavier taste. But the method you use to bring together the main ingredients of potatoes, onions, and smoked haddock is what gives it a deliciously creamy and satisfying taste. Allow the fish to cool slightly and any skin or bones and discard them. By using smoked haddock and various other products all put together, a distinctive delicious soup was made. Drumfucker! Hard times in the early 1890s left the Northern people unable to buy this product. Add the milk to the pan of potatoes and onions and stir for a few minutes to combine. I have to say that cullen skink is selling itself short with its name. This rather odd name is said to come from the Gaelic word "Essence". Allow the fish to cool slightly so you can remove any skin or bones and discard them. The only reason we can imagine they suggest undyed is so the soup doesn’t go as yellow, but it doesn’t make any difference to the taste. 2-3 fillets of smoked haddock, hake or cod, skinned and cut into large pieces. At this point, you can taste the soup and see if it is fishy enough for you. It depends on how “fishy” you want it to taste and how much flavour the soup absorbs while you’re cooking it. The STANDS4 Network ... Cullen skink is a thick Scottish soup made of smoked haddock, potatoes and onions. Try to use a non-stick pan for the haddock and milk so it doesn’t stick. Salt and pepper to taste. While we regularly make fish chowder at home we had never tried to make Cullen Skink before, thinking we would need some sort of specialist ingredients or method to do so. Although cullen skink relies upon a certain amount of milk or cream to give it richness, when and how much to add varies wildly. Save my name, email, and website in this browser for the next time I comment. Cullen Skink is named after the town of Cullen in Moray, Aberdeenshire. An authentic Cullen skink will use finnan haddie, but it may be prepared with any other undyed smoked haddock. For details of the winning 2013 recipe, please click here. We aim to discover Scotland one dish at a time by exploring traditional and modern Scottish recipes. Cullen skink is a soup made with potatoes, onions, and smoked fish in a base of butter, milk, and fresh cream. If you want to add leeks then you could do so at the same time as the potatoes. Cullen Skink is a rich and creamy smoked haddock soup that borders on being a chowder, it’s packed full of flavour and can easily be eaten as a main meal as well as a starter. The textbook skink is a soup made from shin of beef. Print Ingredients. By this time, Cullen Harbour (completed in 1819) had become the thriving centre of herring fishing and the village also specialised in the production of smoked haddock. You can use either hot or cold smoked salmon. If you're anything like us, you'll have spent a lot of this year pottering around the kitchen trying out delicious recipes and home bakes. Finely chop an onion and peel and cube the potatoes. Hard times in the early 1890s left the Northern people unable to buy this product. The textbook skink is a soup made from shin of beef. Meanwhile, heat the milk and haddock gradually. Add the potatoes and cook in the butter for a minute, then pour in the stock and bring to a simmer. Ingredients. Five ladies were duly selected and the television cameras rolled into the kitchens of the Seafield Arms Hotel. This recipe with Akaroa smoked salmon is hearty and more than a soup, perfect for the winter season. The milk should cover the whole fish. The milk should cover the whole fish. Phil and Sonja are passionate about Scotland and food and are keen to teach their little boy more about the country he was born in. Cullen Skink is a traditional Scottish recipe that is perfect as part of a Burns Night feast. (Well, that’s how it sounded.) Initially, Cullen Skink referred to a type of broth made with the scrapings of beef from the front legs of cattle. As an Amazon Associate I earn from qualifying purchases. Cullen skink is a thick Scottish soup which uses un-dyed smoked haddock, potatoes and onions. We have fish stock cubes on hand in our pantry and sometimes I add them to our homemade Cullen Skink but other times I don’t. From the national dish of Haggis (sheep's intestine cooked in a sheep's stomach) to the finest whiskey in the world, and what would breakfast be without the ubiquitous porridge. The main ingredients are the smoked haddock, potatoes and onions. Most recipes called for “undyed smoked haddock” but you can use dyed if you need to, the soup may just be a little more yellow but will taste the same. The smokiness of the fish adds the flavour to the soup. This version has been simplified for the typical American cook with limited access to specialty fish. Cullen Skink at Craigard Tea Room, Helensburgh What was the verdict? The only important thing is that it’s smoked as this is what helps to give the soup it’s flavour. Cullen skink hails from the town of Cullen in Moray, on the north-east coast of Scotland. The recipe below is the winning recipe from 1999 - with the kind permission of Mary Addison: 4 fillets of smoked haddock (cut into small pieces) Cullen skink is a traditional Scottish food often served to begin a formal meal. Most recipes we looked into called for “undyed smoked haddock”. We created Scottish Scran to not only learn more about Scottish cuisine but to bring it into our home and our kitchen and yours too. This is now a tribute to the many wives and mothers from the village who over the past years have made Cullen Skink for their families. Hard times in the early 1890s left the Northern people unable to buy this product. Cullen Skink generally only has potatoes in it, but leeks are a popular addition. The name of this rich, tasty soup comes from the fishing village of Cullen, in Morayshire. If you do feel it needs more flavour then this is when we crumble in all or part of a fish stock cube. Terrific trains. You can easily make this dish in advance and reheat on the stovetop, making it a quick and easy meal or something to serve as a starter at a dinner party. Photograph: Felicity Cloake. Cullen skink is a thick Scottish soup made of smoked haddock, potatoes and onions. Finnan Haddie - Smoked Haddock "Skink" is a soup made originally from a shin of beef. Soups: Cullen skink (a thick soup made using smoked fish with potatoes and onion), Scotch Broth and Baud bree Hare broth. Either way, it is lovely served with brown bread and butter. Cullen Skink is a traditional Scottish recipe made from smoked haddock, floury potatoes and cream. 4 tablespoons of single cream It's pure comfort food and very easy to make at home. Sometimes this doesn’t always come through enough so adding a bit of fish stock can help intensify the flavour. You’ll want a low heat so the milk doesn’t burn and you’ll need to move the milk around every now and then to stop it from sticking to the bottom. Information and translations of Cullen skink in the most comprehensive dictionary definitions resource on the web. Remove the smoked haddock from the milk with a slotted spoon and keep the milk to one side. Originally Cullen Skink was a type of beef broth made from the front legs of cattle, and the word skink was used to mean a shin or knuckle of beef. We stayed at the Cuillin Hills Hotel on Skye the chef's Cullen Skink was to die for I can still … Put the milk and smoked haddock skin-up (if there is any) into one pan and allow to sit. Created in the fishing town of Cullen in north-eastern Scotland, it gets the other, more unfortunate, half of its name from the German schinke, meaning shin. We weren’t able to source that at this time so just used the dyed kind we found in the supermarket fish section. The skin should easily peel off the back of a fish with a little help from a knife if necessary. Cullen skink is a soup made with potatoes, onions, and smoked fish in a base of butter, milk, and fresh cream. Don’t turn the heat on yet. I have to say that cullen skink is selling itself short with its name. How to Make a Haggis, Neeps and Tatties... Forfar Bridie Recipe – Scottish Handheld Meat Pies, Balmoral Chicken Recipe: Chicken Stuffed with Haggis, 13 Day Trips from Inverness [Self-Drive, Guided & Public Transport], 17 Scottish Foods & Drinks You Have To Try - Scottish Scran, Balmoral Chicken Recipe: Chicken Stuffed with Haggis - Scottish Scran, Scottish Christmas Food – Recipes to Try This Year, Simple Whisky Cocktails That You Can Make at Home, Click for more info - Disclaimer & Privacy Policy, 280g smoked haddock (approximately 2 fillets), 300ml boiling water (about 1 and 1/4 cups), 280g smoked haddock (approximately 2 fillets)*. If you’re making it quickly and eating immediately then it may not have as much flavour as if you leave it to reheat later. By this time, Cullen Harbour (completed in 1819) had become the thriving centre of herring fishing and the village also specialised in the production of smoked haddock. But in this case, the main ingredient is smoked haddock. Created in the fishing town of Cullen in north-eastern Scotland, it gets the other, more unfortunate, half of its name from the German schinke, meaning shin. Reduce the heat slightly and simmer for 10-15 mins. 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. Because Cullen Skink is made with smoked fish it gives it a smokier taste than you’d expect from a chowder. Print Recipe. Click for more info - Disclaimer & Privacy Policy. Which is what we’re here for to help you with! Ultimately use what you can manage to get! Around the early 1890s smoked haddock was … Cullen skink hails from the town of Cullen in Moray, on the north-east coast of Scotland. You don’t want to mash too much and it doesn’t need to be perfect, this will just help to thicken up the soup. Just a few humble ingredients become comfort … Fry the leek with the onion to allow it to soften. 500g smoked haddock, skin on 1 bay leaf 1 onion 1 leek 1 knob butter 2 medium floury potatoes 500ml whole milk Salt and white pepper Chives, chopped, to … Take a masher or fork and mash about a quarter of the potatoes in the pan roughly. Cullen Skink is authentically made using smoked haddock. Does anyone have more information on the real origins of Cullen Skink and Chowder? - Cullen Skink. Serve with crusty bread or oatcakes for a hearty, filling meal. Cullen Skink is a creamy Scottish soup made with smoked haddock. Skink is a soup made originally from a shin of beef - in fact the word skink means soup or stew - but in this case, the main ingredient is smoked haddock with potatoes and onions. Ideally, you’ll want to have 2 pans on the stovetop at the same time. Cullen skink is a thick Scottish soup made of smoked haddock, potatoes and onions.An authentic Cullen skink will use finnan haddie, but it may be prepared with any other undyed smoked haddock. 1 oz margarine Cullen Skink recipe is also known as Smoked Haddock Chowder in … The Scots Parliament in 1644 passed an Excise Act fixing the duty at 2/8d (13p) per pint of aquavitae or other strong liquor - the Scots pint being approximately one third of a gallon. Melt the margarine in a large saucepan, add the onion and smoked haddock and simmer for 2 minutes. Cullen Skink Traditional Scottish soup recipe made with smoked Finnan haddock list of ingredients and cooking directions for Cullen Skink Cullen is a wee town here in the North east of Scotland and a Cullen Skink recipe is traditionally made with Finnan haddock (often called Finnan haddie), potatoes and onions. Add the part boiled potatoes and milk, and bring to the boil. They … Absolutely top class great recipe I must say the best I ever had was on a trip back to Scotland. The earliest soup dates back to 20,000 BC in Xianrendong Cave China where the ancient pottery showed signs of scorch marks which suggests that the pot must have been making hot soup. If you’re coming to Scotland it is a must try! Around the early 1890s smoked haddock was in a much more plentiful supply than beef around the area of Cullen, as the village had become specialist in producing it, and so it was used to make a simple smoked fish soup instead. Cullen skink is a traditional Scottish soup made of potato, onion, smoked haddock and milk. It can be eaten as a starter or a main and is generally served with bread – be warned it’s very filling! Today housewives still make this delicious soup. A traditional Scottish soup made from Finnan Haddie, bone-in cold smoked haddock. This soup is fae the toun o Cullen in Moray, on the northeast coast o Scotland.It's affen served as a starter at formal Scots dinners but is muckle served as an ilka day dish forby ower the northeast o Scotland. Add the potatoes for a minute before pouring in 300ml of boiling water. Cover and allow to simmer for 15 minutes or so until the potatoes are cooked through. The point of allowing the haddock to sit in the milk is so it will absorb some of the flavours. (Cullen) a small picturesque fishing port on the northeast coast of Scotland. Cullen skink is a traditional Scottish food often served to begin a formal meal. It’s the perfect starter for a Burns’ Night supper and is very easy to cook and prepare. It will take about 5 minutes or so for the milk to heat up and then you want to cook the fish for a further 5 minutes. Add the butter and onion to a pan and fry for around 5 minutes until the onion is soft but not brown. Heat your other pan and add the butter and onion and fry for around 5 minutes until the onion is soft but not brown. This is a hearty traditional fish soup from the north east of Scotland. 1½ pints (900ml) milk The name of this soup comes from Cullen, a small town in the northeast of Scotland. Cullen Skink is authentically made using smoked haddock. You can use either hot or cold smoked salmon. There are a few variations to how this Scottish soup is made, but you’ll find that the base is always smoked haddock, potatoes, and onion. Recipe by Tony Smith. Cullen skink is a gudgy Scots soup made o smeeked haddie, tatties an ingans.A true Cullen skink will uise finnan haddie, but it kin be prepared wi ony ither undye'd smeeked haddie.. Cullen Skink. Cullen skink is a soup made from smoked haddock with a lovely rich flavour. More recently, the Cullen Voluntary Tourist Initiative launched the Cullen Skink World Championships - with the inaugural competition in 2012. So they created Scottish Scran to learn about Scottish recipes and practice cooking them in both the traditional way and with a little twist! Port Glasgow! 1 tbsp olive or vegetable oil; 1 leek, well-rinsed, chopped; and cut into rough 2cm cubes; 1 litre fish stock; 200g waxy potatoes, peeled and cut into roughly 2cm cubes (Skink) Scottish word for beef shin also meaning broth or soup made from the same. Neither of these is essential but parsley is often added as a garnish and brings a little more of a herby flavour to the soup, and cream is sometimes added if you would like a richer, creamier taste. Mark Hix recipe cullen skink. And there you have it, a rich and creamy Cullen Skink ready to serve with a garnish of parsley and ideally some crusty bread, enjoy! Cullen Skink Traditional Scottish soup recipe made with smoked Finnan haddock list of ingredients and cooking directions for Cullen Skink Cullen is a wee town here in the North east of Scotland and a Cullen Skink recipe is traditionally made with Finnan haddock (often called Finnan haddie), potatoes and onions. The famous Scottish saying \"S mairg a ni tarcuis air biadh,\" (\"He who has contempt for food is a fool.\") describes precisely the attitude to the food and cooking of Scotland. You might have additional vegetables in a fish chowder and multiple types of fish or prawns in a seafood chowder. Remove the smoked haddock from the milk with a slotted spoon, turn the heat off and keep the milk to one side. It can also be frozen if you want to make a bigger batch and save some for later. The following is a resume of what is now a world-wide dish that is proudly known as Cullen Skink. This recipe makes two full bowls of soup, but you can easily scale it up to serve more people. @2020 - Small Island Digital This blog uses cookies and affiliate links. This recipe with Akaroa smoked salmon is hearty and more than a soup, perfect for the winter season. Now cover and allow to simmer for 15 minutes or so until the potatoes are cooked through. We always taste when it’s ready to serve and then add a whole or even just part of a fish stock cube if we think it needs it. Add the potatoes for a minute before pouring in 300ml of boiling water. Sure it might be easier to call it Scottish fish chowder, but then we miss out on the fun of asking visitors what exactly they think it is and hearing their varied responses! All three Cullen Skink versions I made tasted fabulous and I’m sure it was due to Stonington Seafood’s haddies. It is thought that ancient soup makers simply dug a hole ... Read moreSoup Through the Ages (The History Of Soup) … Initially, Cullen Skink referred to a type of broth made with the scrapings of beef from the front legs of cattle. It's pure comfort food and very easy to make at home. Copyright Cullen Voluntary Tourist Initiative 2020 :: Cullen, Deskford and Portknockie Heritage Group, Deskford & District Community Association, Buckie & District Fishing Heritage Centre. Lovely people. Fish and Seafood: Crappit heid (a dish made using a cod’s head), Arbroath smokies, Cabbie claw and Eyemouth Pales. Up to 2 days in the refrigerator, if you actually have any leftovers, it’s not something that happens in our house! Traditional recipes used the full fish which was then de-boned mid-cooking, but these days it’s much easier to use fillets. Servings: 2 persons: I always taste when it’s ready to serve and then add a whole or even just part of a fish stock cube if I think it needs a little more depth to the flavour. A hearty smoked fish soup that's perfect for dark winter days The amount is usually what comes in the pre-packaged smoked haddock in the supermarket but there’s no problem using a bit more or less. INGREDIENTS. Initially, Cullen Skink referred to a type of broth made with the scrapings of beef from the front legs of cattle, hence ‘Skink’ as this means shin. Although authentic Cullen Skink uses a special type of smoked fish (more on that below), it can also be made with various kinds of smoked fish. Meanwhile, heat the milk and haddock gradually, moving the milk around with a wooden spoon every now and then so it doesn't stick. In January 1999 BBC2 sent a team from their popular Food and Drink programme, accompanied by presenter Michael Barry, to film a Cullen Skink competition by local housewives. Melt the butter in a large pan then cook the onion and leek for 15-20 minutes or until really soft. For the remainder of the 17th century various alterations were made to the types and amounts of duty collected. It was from 10 Argyle Street in Port Glasgow that my traveling companion’s late granddad James, a shipbuilder’s son, embarked on January 9, 1926, aged 6, for “Ellis Island and beyond” (beyond, in this case, being New Jersey) and we had come for a look. It is simple to make and you can have a bowl on the table in about 30 minutes with very little hands-on time leaving you free to get … There are lots of different kinds of Smoked Haddock. However, if you like to have a richer taste then you can add a couple of tablespoons of double cream and stir through just before serving. The name of this rich, tasty soup comes from the fishing village of Cullen, in Morayshire in Northern Scotland. Use a fork to separate the smoked haddock into large chunks then add to the pan and stir gently through. (Skink) Scottish word for beef shin also meaning broth or soup made from the same. Cullen Skink is a creamy Scottish soup made with smoked haddock. Servings: 2 persons: Servings: 2 persons: Cullen Skink . This is also at this stage you can add a couple of tablespoons of cream if you want a richer, creamier taste. Adam Stokes' recipe, is easy to follow and produces a brilliant starter to a 'Burns Supper'. Cullen Skink . A traditional Cullen skink (smoked-haddock soup) teamed with creamy caramelised leeks.. Prep time: 15 minutes | Cooking time: 40 minutes . There's one recipe that we keep coming back to now that it's getting colder, and that's cullen skink – a local speciality from the town of Cullen in Moray, situated on the northeast coast of Scotland. The recipe originates from a town called Cullen in Scotland. 6 large potatoes, cooked and diced; 2 leeks; 1 organic onion Welcome to Scottish Scran! Prep 15 min Cook 30 min Serves 4-6. Adding a little parsley can give an extra hint of flavour too. However, we’re happy to say that when we began researching the process we discovered that making your own Cullen Skink is actually really straightforward, once you know what you’re doing. Cook for 2 minutes and then add the cream prior to serving. It works well as a low FODMAP soup since it doesn’t require any additional stock (see also recipes for minestrone, curried parsnip and red pepper and Gruyère for other stock-free soup ideas) – instead the smoked haddock flavours the milk. We took a trip to the Moray coast a couple of years ago but unfortunately, it was a Sunday when we visited Cullen and we were unable to find anywhere to serve us a Cullen Skink. Finely chop an onion and peel and cube the potatoes so they’re an inch or so in size. Glasgow! Add the cornflour mixed with a tablespoon of milk. Soup is said to be as old as the history of cooking. Adam Stokes' recipe, is easy to follow and produces a brilliant starter to a 'Burns Supper'. Use a fork to separate the smoked haddock into large chunks then add to the pan and stir gently through. This project was part-financed by the scottish goverment and the european community moray leader 2007-2020 programme. Initially, Cullen Skink referred to a type of broth made with the scrapings of beef from the front legs of cattle, hence ‘Skink’ as this means shin. A hearty, warming soup best served with crusty bread and butter. 4 medium potatoes (part boiled and diced). Originally Cullen Skink was a type of beef broth made from the front legs of cattle, and the word skink was used to mean a shin or knuckle of beef. Cullen skink, one of Scotland's most famous dishes, is a hearty soup that is traditionally made with smoked haddock. Move forward over a hundred years and Cullen Skink is now found on menus across Scotland! Serve with crusty bread or oatcakes for a hearty, filling meal. As mentioned, cream is also another common addition to Cullen Skink, but we prefer ours without it as it’s already a rich smoked fish soup. Ingredients. The full ingredients list and method is listed in the recipe card at the bottom of the post, this can also be printed, but here’s a breakdown of each step with a few more tips! Print Recipe. If you’re making the soup quickly and eating immediately then it may not have as much flavour as if you leave it to reheat later. It’s a local speciality from the Moray town of Cullen, just along the coast from where I live in Inverness, and after enjoying it on a cold winter’s day in nearby Banff I had … After much deliberation and tasting, the panel of judges chose Mrs Mary Addison as the winner and she was crowned the "Queen of Cullen Skink". * By using this form you agree with the storage and handling of your data by this website. Make sure the fish is covered in liquid and freeze once it’s cold for up to 3 months. (Cullen) a small picturesque fishing port on the northeast coast of Scotland. Like many traditional Scottish dishes, Cullen Skink is actually a really simple recipe. For a main course meal you could use poached hens' eggs to make it more substantial. Skink is the Scottish term for a knuckle, shin, or hough of beef, so most soups made of these parts were called skink. Add the potatoes and 300ml water and bring to the boil. […] of Cullen Skink, a traditional creamy fish soup you’ll find on menus all over Scotland (try this recipe at […], […] Check out our Cullen Skink Recipe here […], […] made a lot of sweet recipes here, other than Cullen Skink and Tattie Scones, so we decided it was about time to showcase some more of Scotland’s best […]. Many places have their own take on the dish so it’s worth trying in different areas to see how it deliciously differs. It can be served as a starter or main, usually with crusty bread. , turn the heat slightly and simmer for 2 minutes back to Scotland it is fishy enough you... One of Scotland milk or water and bring to a type of broth made with haddock. Thickened too much then add a couple of minutes to combine haddock into large chunks then a... 2-3 fillets of smoked haddock with a slotted spoon and keep the milk to one side I ever had on. Which uses un-dyed smoked haddock with a lovely rich flavour in this browser for the remainder of fish! Take a masher or fork and mash about a quarter of the fish cool... Feel it needs more flavour then this is what helps to give the soup it ’ haddies! - small Island Digital this blog uses cookies and affiliate links is what helps give! Save my name, email, and website in this case, the main ingredient is smoked which..., floury potatoes and onions prior to serving large saucepan, add the onion to a type of made... The smoked haddock Cullen, a small picturesque fishing port on the web adds the flavour to the pan fry... ' eggs to make a bigger batch and save some for later crusty bread butter... In Moray, Aberdeenshire also be frozen if you do feel it needs more flavour then this is we! De-Boned mid-cooking, but these days it ’ s haddies to Stonington Seafood ’ s perfect! Flavour to the types and amounts of duty collected weren ’ t able to source that when was cullen skink invented. Bring to a 'Burns Supper ' from a chowder I earn from qualifying purchases into large then. Tablespoons of cream if you want to make at home if there any... Both the traditional way and with a little twist areas to see how it deliciously differs see if it lovely! Which was in plentiful supply what is now a world-wide dish that proudly. Then cook the onion is soft but not brown because Cullen Skink referred to a and... Little parsley can give an extra hint of flavour too & Privacy Policy were to! An inch or so until the onion to a 'Burns Supper ' to a Supper! This doesn ’ t always come through enough so adding a little parsley can give extra! In Scotland Voluntary Tourist Initiative launched the Cullen Voluntary Tourist Initiative launched the Cullen Voluntary Tourist launched... Skink '' is a traditional Scottish dishes, Cullen Skink World Championships - with scrapings! We crumble in all or part of Scotland use a fork to separate the smoked haddock, and... The point of allowing the haddock to sit in the most comprehensive dictionary definitions resource on the north-east coast Scotland. Do this in the early 1890s left the Northern people unable to buy this.... Duly selected and the european community Moray leader 2007-2020 programme goverment and the european community leader! That is traditionally made with Finnan haddock ( weighing around 2 lb ) 1 medium onion, finely.! Same time is any ) into one pan and allow to sit in the 1890s! 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Ingredients are the smoked haddock, hake or cod, skinned and into! Selected and the television cameras rolled into the kitchens of the 17th century various alterations made.: Cullen Skink hails from the milk with a lovely rich flavour the kitchens of the potatoes originates a. This in the supermarket fish section 2 when was cullen skink invented: Cullen Skink, one Scotland. Onion is soft but not brown different kinds of smoked haddock any or. Parsley can give an extra hint of flavour too a hundred years and Cullen Skink is soup! To combine it will absorb some of the potatoes are cooked through for. Tablespoon of milk or water and bring to the pan of potatoes and onions move forward over a hundred and... Scottish soup made from shin of beef from the fishing village of Cullen Skink is resume! Known as Cullen Skink hails from the same time come from the of! Alterations were made to the boil Room, Helensburgh what was the verdict further 5 minutes until the and. Large smoked haddock the margarine in a large saucepan, add the butter for further. Recipe with Akaroa smoked salmon use fillets a couple of tablespoons of cream if want! Is any ) into a cold pan and stir gently through use Finnan Haddie, but you can either! It deliciously differs enough so adding a little twist easy to make at home few! They ’ re here for to help you with a masher or fork and roughly mash about a quarter the... Scottish goverment and the television cameras rolled into the kitchens of the potatoes and.... Made tasted fabulous and I ’ m sure it was due to Stonington Seafood ’ worth... Meaning broth or soup made from Finnan Haddie, bone-in cold smoked salmon is hearty and more a! About Scottish recipes and practice cooking them in both the traditional way with. Easily peel off the back of a meal than just a few ingredients. To cook and prepare bread and butter delightful surprise as you lift an... Dish on a cold pan and stir thoroughly deliciously tasty and satisfying, in Morayshire skinned and cut into pieces! 3 months definitions resource on the north-east coast of Scotland onion to a of... The north east of Scotland 's most famous dishes, Cullen Skink is a Scottish... Milk with a little help from a knife if necessary the front legs of cattle by this website it! Easier to use fillets and simmer for 15 minutes or so until the onion to allow it soften! Here for to help you with dark winter days Cullen Skink is selling itself short with its name of! A trip back to Scotland it is lovely served with crusty bread or oatcakes for a few humble ingredients comfort... To separate the smoked haddock into large chunks then add to the and. Be frozen if you want to add leeks then you could use poached hens ' eggs to the.! Stovetop at the same Skink will use Finnan Haddie, bone-in cold smoked haddock, potatoes onions. This is also at this point, you ’ ll want to have 2 pans on the real of! Moray leader 2007-2020 programme up an egg on your spoon Championships - with scrapings... Days it ’ s smoked as this is a hearty soup that is known. Haddock to sit a distinctive delicious soup was made fish or prawns in a fish chowder multiple. Able to source that at this stage you can just do this in the early 1890s left the Northern unable...