This cozy Cullen Skink is made with smoked haddock, potatoes, onions, milk, and fresh parsley. This recipe creates a rich, creamy, and savory soup that is more like a chowder. It’s perfect for a chilly evening or a satisfying lunch, and this recipe makes enough for a generous dinner for four people.
Hairy Bikers Cullen Skink Ingredients
For the soup:
- 2 smoked haddock fillets
- 2 haddock fillets
- 1 onion, finely chopped
- 6-8 small potatoes, peeled and diced
- 1 pint (2¼ cups) whole milk
- 1 knob of butter
- Salt and pepper, to taste
- Fresh parsley, chopped
How To Make Hairy Bikers Cullen Skink
- Prepare the fish and onions: In a large pot, combine the fish fillets and the chopped onion. Cover with water and bring the mixture to a boil. Reduce the heat and simmer gently for 15-20 minutes.
- Reserve the stock: Using a slotted spoon, carefully remove the cooked fish and onions from the pot and set them aside in a dish. Do not discard the liquid in the pot, as this is your flavorful stock.
- Cook the potatoes: Add the diced potatoes to the reserved stock in the pot. Bring the liquid back to a boil, then reduce to a simmer. Cook the potatoes for about 10-15 minutes, or until they are tender when pierced with a fork. It’s important not to overcook them so they don’t fall apart.
- Combine and finish: Once the potatoes are tender, return the cooked fish and onions to the pot. Pour in the milk and add a good knob of butter. Gently stir to combine. Do not bring the soup to a full boil; just heat it until it reaches a warm serving temperature. Season with salt and pepper to your taste.
- Serve the soup: Ladle the Cullen Skink into bowls and garnish generously with freshly chopped parsley before serving.
Recipe Tips
- Don’t Boil the Milk: When you add the milk and butter at the end, be sure to just warm the soup through. Boiling the milk can cause it to curdle or separate, which will ruin the creamy texture of the Cullen Skink.
- Salt Carefully: Smoked haddock is naturally salty. Taste the soup after you’ve added all the ingredients and before you add any extra salt. It’s much easier to add more than to fix a soup that is too salty.
- Keep some potato chunks: While the potatoes will help thicken the soup, it’s traditional and delicious to have some soft, chunky pieces of potato in the final dish. Avoid mashing all of the potatoes to keep this rustic texture.
- Use Fresh Parsley: Fresh parsley adds a bright, clean flavor that cuts through the richness of the soup. Dried parsley will not give you the same fresh result.
What To Serve Cullen Skink
This rich and hearty Cullen Skink is a meal on its own, but it’s even better served with something to dunk into the creamy broth. A thick slice of warm, crusty bread or traditional oatcakes are perfect for sopping up every last bit of soup. A simple side salad with a tangy vinaigrette would also be a great addition to cut through the richness.
How To Store Cullen Skink Leftovers
- Refrigerate: Store leftover Cullen Skink in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stovetop over low heat to prevent the milk from curdling.
- Freeze: This soup can be frozen, but the texture may change. For best results, freeze the soup before adding the final milk and cream. When ready to serve, thaw the soup, heat it, and then stir in the milk and butter to finish.
Hairy Bikers Cullen Skink Nutrition Facts
- Calories: 250 kcal
- Total Fat: 15g
- Saturated Fat: 8g
- Cholesterol: 55mg
- Sodium: 650mg
- Total Carbohydrate: 15g
- Dietary Fiber: 2g
- Sugars: 5g
- Protein: 15g
Frequently Asked Questions
- Can I use a different type of fish? Yes, while smoked haddock is traditional, you can substitute it with other types of smoked white fish like smoked cod. The key is to use a fish that holds up well and provides a rich, smoky flavor.
- Why is it called Cullen Skink? Cullen Skink is a Scottish soup that gets its name from Cullen, the town in Moray, Scotland where it originated. The word “skink” is a Scots term for a shin or knuckle of beef, which originally referred to a soup or broth made from those parts. The name was later applied to this smoked fish soup.
- How do I make the soup thicker? For a thicker, more chowder-like consistency, you can use a potato masher to lightly crush some of the cooked potatoes in the pot before adding the fish and milk. This releases their starches and helps to naturally thicken the soup.
Try More Recipes:
- Hairy Bikers Leek And Potato Soup No Cream Recipe
- Hairy Bikers Red Pepper And Lentil Soup Recipe
- Hairy Bikers Chicken Noodle Soup Recipe
Hairy Bikers Cullen Skink Recipe
Description
Hairy Bikers Cullen Skink is a creamy and savory Scottish smoked fish soup made with tender smoked haddock, potatoes, onions, and milk. The recipe is simple yet satisfying, creating a hearty and flavorful dish that is perfect for a comforting meal.
Ingredients
Instructions
- In a pot, combine fish and onion, cover with water, and simmer for 15-20 minutes.
- Remove fish and onions, reserving the stock. Add potatoes to the stock and simmer for 10-15 minutes until tender.
- Return fish and onions to the pot, add milk and butter, and heat through. Do not boil.
- Season with salt and pepper and garnish with fresh parsley.
Hairy Bikers Cullen Skink Recipe
