Start by finely dicing the shallot and leek. Dice the potato as small and as finely as possible (as this will replace the rice in the dish). A can of sweet corn added to the soup adds texture and, although not traditional, adds a sweet flavor. In this version of the famous recipe, mashed potatoes add thickness and creaminess, while in other versions, the potatoes are added in chunks. Cullen skink, one of Scotland's most famous dishes, is a hearty soup that is traditionally made with smoked haddock. Skink is the Scottish term for a knuckle, shin, or hough of beef, so most soups made of these parts were called skink. The milk should get quite thick just before the potato is fully cooked. This should take about 15 minutes. Don't over stir, because the fish chunks might disintegrate. 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. Cook gently until translucent, about 5 minutes. Be careful with the salt, as the fish will impart quite a salty flavor all on its own. The best potatoes for our skink would be waxier types rather than those traditionally used for mash. Get our cookbook, free, when you sign up for our newsletter. Reduce the heat slightly and simmer for 10-15 mins. Remove the haddock from the milk with a slotted spatula and put to one side. Remove the haddock from the milk with a slotted spoon (reserving the milk), transfer to a plate and leave to cool slightly. While waiting, cook the fish in simmering milk for 10 minutes and allow to cool slightly. When reheating, do not boil the soup. Add the potatoes and 300ml water and bring to the boil. Remove the pan from the heat and leave for 5 minutes for the herbs to infuse their flavor into the milk. Taste the soup and add salt and pepper as needed. Add the fish to the soup. Meanwhile, put the haddock in another pan and cover with the the milk. Cook the soup for an additional 5 minutes. Simmer haddock, potatoes, milk, onion and parsley to make this comforting soup. Bring the milk to a gentle boil and simmer for 3 minutes. If the reheated soup seems too thick, add whole milk and taste for seasonings, adding salt and pepper as needed. Which European country will inspire your culinary journey tonight? Meanwhile, put the haddock in another pan and cover with the the milk. In another, smaller saucepan, melt the butter and add the onions. If you have leftovers and are planning on eating them shortly, store the soup in an airtight container and keep in the fridge for up to two days. At this point, flake the cooked fish into the potato; add the créme fraîche and season with chervil garnish. A few lightly poached quail's eggs dropped into the soup before serving adds a touch of sophistication. For longer-term storage, place soup in freezer bags and freeze for up to two months. Add the chopped parsley leaves to the soup and bring to a gentle simmer. Season and sprinkle over the parsley to serve. May 21, 2013 - The OFFICIAL gateway to Scotland provides information on Scottish culture and living, working, studying, visiting, and doing business in Scotland. When cool enough to touch, flake into large pieces, removing any bones. When people in northern Scotland were unable to find scraps of beef due to economic strains but had plenty of fish to cook with, and smoked haddock was found everywhere, meat stews transformed into fish-based soups, but the name skink stuck. This Cullen skink recipe is also known as smoked haddock chowder in other parts of Britain, and both dishes are very similar.​ This recipe is also a gluten-free dish as the only thickener used is potatoes. With sudden changes in temperature, the fish's texture can be altered and go from flaky to rubbery in minutes. Start adding the milk one ladle at a time, stirring continuously to allow the potato to absorb the milk. The name of this soup comes from Cullen, a small town in the northeast of Scotland. Cullen skink is a thick Scottish soup made of smoked haddock, potatoes and onions. Serve hot with crusty bread. ), The Spruce Eats uses cookies to provide you with a great user experience. Cook gently for 5 mins, or until just tender. New! Put the milk, parsley stalks, bay leaf, and haddock into a large, roomy saucepan. Then add the potato and stir thoroughly to ensure all is covered in the butter mix. Add the milk and the potato to the onions and stir well until the mixture has a thick and creamy consistency. Strain the liquid through a fine sieve and reserve the herb-infused milk. Good Food Deal 1 large natural smoked haddock 2 large rooster potatoes, peeled 1 shallot 1 small leek 1 clove of garlic 500ml milk Sprig thyme 50g butter 25g créme fraîche Chervil, to garnish Finely chop the parsley leaves and keep to one side. Cook gently for 5 mins, or until just tender. (Nutrition information is calculated using an ingredient database and should be considered an estimate. Flake the smoked haddock into meaty chunks, removing any bones you may find. Be careful not to burn them. Warm up on the stove, but do not store again if you have any additional leftovers; those portions need to go. By using The Spruce Eats, you accept our, Smoked Haddock Chowder with Sweetcorn Recipe, Creamed Leeks and Smoked Haddock Two Ways, 19 Things to Do With Leftover Mashed Potatoes, Make Tom Khaa, Easy Tom Yum Soup with Coconut Milk. Add the crushed garlic and thyme to the onion mix. Small handful flat-leaf parsley (leaves and stalks separated), plus more for garnish. Thaw overnight in the fridge before heating up on the stove. Garnish the soup with more chopped parsley or a little extra pepper. Get a BergHOFF cookware set for £183 + P&P, Choose the type of message you'd like to post, Magazine subscription – save 44% and get a cookbook of your choice. Remove the haddock from the milk with a slotted spoon (reserving the milk), transfer to a plate and leave to cool slightly. Sometimes Cullen skink is served with other ingredients to make a more filling dish: As with all fish and dairy-based dishes, proper storage is key to maintaining food safety: Elaine Lemm is a renowned British food writer, classically trained chef, teacher, and author with over 25 years of experience writing about British food and cooking. Put the reserved milk and flaked haddock in the pan with the potato mixture and cook for another 5 mins. Serve with crusty bread for a filling lunch or supper. 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 … Place them into a pan and gently sweat in the butter without colouring.