Cullen Skink: Smoked haddock soup with potatoes.
Welcome to the heartwarming world of Scottish cuisine, where today we're perfecting the art of making the traditional Scottish Cullen Skink, a creamy smoked haddock soup that's as comforting as it is delicious. This recipe, curated by The Wee Larder on their YouTube channel, is infused with the warmth of family traditions and a love for hearty seafood brought down through generations. So, let's honor those traditions and dive into the coziness of this creamy delight.
Ingredients:
- 400 grams smoked haddock (undyed)
- 1 large onion, finely chopped
- 2 large potatoes, peeled and diced
- 1 liter whole milk
- 150 ml heavy cream
- A small bundle of fresh chives, chopped
- Salt and pepper, to taste
- Unsalted butter for cooking
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Equipment: You'll need a large pot, a pan, and a blending stick (optional).
Servings: This recipe generously serves 4 people.
Cooking Steps:
1. Begin by placing the smoked haddock in a large pan. Pour enough milk over the fish to cover it, then place over medium heat and bring to a gentle simmer.
2. Cook the haddock for about 10 minutes or until it flakes easily. Once done, remove the fish, keeping the milk it was cooked in, and set both aside.
3. In a large pot, melt a knob of unsalted butter over medium heat. Add the finely chopped onion and sauté until translucent and tender.
4. Stir in the diced potatoes and cook for a brief moment. Pour in the milk used to cook the haddock to imbue the potatoes with that rich, smoky flavor.
5. Bring the mixture to a gentle boil, then reduce heat and let it simmer for about 20 minutes, or until the potatoes are soft.
6. While the potatoes are cooking, flake the haddock into large chunks, discarding any skin or bones.
7. Once the potatoes are tender, add the flaked haddock to the pot. You can choose to blend a portion of the soup with a blending stick for a creamier texture if you desire.
8. Gradually incorporate the heavy cream, stirring gently to avoid breaking the delicate fish. Warm through without letting it boil.
9. Season the soup with salt and pepper to taste. Remember, the fish is already smoked and seasoned, so go easy on the salt.
10. Finally, ladle the comforting Cullen Skink into bowls and garnish with freshly chopped chives.
Cooking Tips:
- It's essential to use undyed smoked haddock to keep the soup's authentic flavor and appearance.
- If you want a thicker soup, mash some of the potatoes before adding in the fish.
This traditional Scottish recipe is courtesy of Angie from The Wee Larder. To explore more of her delightful cooking and heartfelt stories, visit her YouTube channel at https://www.youtube.com/@theweelarder4020
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