Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, cullen skink (smoked haddock big soup). It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Cullen Skink is an old Scottish dish of smoked haddock, potato and onion cooked in milk. The name derives from the fishing village of Cullen in north-east. Traditional Scottish Cullen Skink is also known as Smoked Haddock Chowder, an easy to make, hearty, and filling soup that's a meal in itself.

cullen skink (smoked haddock big soup) is one of the most popular of current trending meals in the world. It is easy, it is quick, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look fantastic. cullen skink (smoked haddock big soup) is something that I’ve loved my whole life.

To get started with this recipe, we have to prepare a few ingredients. You can have cullen skink (smoked haddock big soup) using 10 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make cullen skink (smoked haddock big soup):

1. Prepare 2 medium potatoes
2. Make ready 2 medium onions
3. Get 300 ml water
4. Take 250 ml whole milk
5. Prepare 2 medium fillets smoked haddock
6. Take 1 tbsp fresh coarse chopped flat parsley
7. Prepare 1 salt
8. Get 1 black pepper
9. Prepare 1 butter
10. Take 1 vegetable stock cube

Cullen skink is a classic Scottish smoked fish soup with velvety leeks and potato. Add the potatoes and the chopped smoked haddock to the pan. Simmer haddock, potatoes, milk, onion and parsley to make this comforting soup. Bring to the boil and then add the chopped onion.

Instructions to make cullen skink (smoked haddock big soup):

1. add milk to shallow pan and slowly cook haddock… add a generous pinch of black pepper
2. add a generous knob of butter to a large saucepan and cook onions (finely chopped) for about 5 minutes… do not allow to brown!!!
3. add water to onions and add potatoes (I like to use new potatoes cut into half inch cubes) bring up to boil and then simmer until potatoes are almost cooked… crumble in veg stock cube.
4. remove cooked fish and set aside… skin bone and flake.
5. add cooked milk to potatoes and reduce heat… simmer to thicken… dont be tempted to stir too much as you will break up the potatoes…mashing a few of the potatoes will help to thicken..
6. add boned flaked fish and chopped parsley. give it a final stir.
7. serve with fresh crusty buttered bread.

Nick Nairn's New Scottish Cookery has a traditional Cullen Skink soup recipe. Nick Nairn recommends using top quality and undyed smoked. A tasty warming soup originating from Cullen a small coastal town in the North of Scotland, with a unique smoked taste. We stayed at the Cuillin Hills Hotel on Skye the chef's Cullen Skink was to die for I can still taste it. This recipe is very close I believe the difference could be rich cream in the chef's.

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