Cullen Skink

Cullen Skink is a traditional Scottish soup that hails from the small coastal town of Cullen in the north-east of Scotland. Known for its rich and hearty flavors, Cullen Skink has become a beloved dish both locally and internationally, often served as a warming starter in winter or as a comforting meal on its own. The word 'skink' originally referred to a shin of beef, but in this context, it has come to mean a soup or stew. This dish is predominantly made with smoked haddock, potatoes, and onion, which are combined to create a creamy and satisfying bowl of goodness. The use of smoked fish is similar to many Eastern European fish soups, but adjustments have been made over the years to suit local Scottish tastes. The popularity and enduring legacy of Cullen Skink lie in its simplistic approach to highlighting fresh, high-quality ingredients.

Ingredients

• Smoked Haddock - 300g, undyed for the best flavor
• Potatoes - 2 large, peeled and diced
• Onion - 1 medium, finely chopped
• Water or Fish Stock - 600ml
• Milk - 300ml
• Bay Leaf - 1
• Butter - 30g
• Salt and Pepper to taste
• Optional: Chopped Parsley for garnish

Preparation

Before starting to cook, ensure that all your ingredients are properly prepared. Peel and dice the potatoes into small cubes to allow them to cook evenly. Finely chop the onion. Rinse the smoked haddock to remove any excess salt from the smoking process.

Cooking Instructions

1. In a large saucepan, melt the butter over medium heat. Add the chopped onion and sauté until it becomes translucent and soft.
2. Add the diced potatoes to the saucepan and cook for a few minutes, stirring occasionally to ensure they do not stick.
3. Add the water or fish stock, ensuring the potatoes are fully covered. Place the bay leaf into the pot and bring the mixture to a gentle simmer.
4. Once simmering, cover the pan and allow to cook for about 10-15 minutes or until the potatoes are tender.
5. Remove the bay leaf and add the smoked haddock to the pot. Allow to simmer for another 5-7 minutes until the fish is cooked through and starts to flake apart.
6. Pour in the milk and stir gently. Adjust seasoning with salt and pepper to taste.
7. If you prefer a creamier texture, use a potato masher or fork to slightly crush some of the potatoes.
8. Serve hot, garnishing with chopped parsley if desired.

How to Enjoy Cullen Skink

Cullen Skink is best enjoyed fresh off the stove, served with crusty bread or oatcakes which can be used to scoop up the delicious creamy broth. Pair the dish with a light green salad or a glass of crisp white wine to complement the smoky flavor of the fish. As you savor each spoonful, imagine sitting by a roaring fire in a Scottish home, enjoying the warmth and comfort that this traditional soup brings.

Cooking time can vary depending on your stove and pan thickness, so monitor your simmer time carefully using a cooking timer to ensure perfect results.