Cullen Skink - Scottish Smoked Haddock and Potato Soup

"The name of this rich, tasty soup comes from the fishing village of Cullen, in Morayshire in Northern Scotland. "Skink" is a soup made originally from a shin of beef - in fact the word "skink" means soup or stew - but in this case, the main ingredient is smoked haddock with potatoes and onions. Finnan haddock is often called Finnan haddie, and is the traditional ingredient in the famous Edwardian breakfast dish of Kedgeree. Cullen Skink is sometimes called Smoked Haddock Chowder when served in bistros and restaurants. We love to serve this delicious soup as an elegant and comforting starter for our Burns Night Tribute Supper; this is also a wonderful soup to be served as a main course - with crusty bread and butter."
 
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photo by Peter J photo by Peter J
photo by Peter J
photo by twissis photo by twissis
photo by French Tart photo by French Tart
photo by French Tart photo by French Tart
photo by French Tart photo by French Tart
Ready In:
35mins
Ingredients:
10
Serves:
4-6
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ingredients

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directions

  • Cover the smoked haddock with water, in a shallow pan, skin side down. Bring to the boil and simmer for 4/5 minutes, turning once.
  • Take the haddock from the pan and remove the skin and bones.
  • Break up the fish into flakes, return to the stock and add the chopped onion, bay leaf, salt and pepper.
  • Simmer for another 15 minutes. Strain, remove the bay leaf but retain the stock and fish.
  • Add the milk to the fish stock and bring back to the boil.
  • Add enough mashed potato to create the consistency you prefer (don't be afraid to make it rich and thick!).
  • Add the fish and reheat.
  • Check for seasoning.
  • Just before serving, add the butter in small pieces so that it runs through the soup.
  • Serve with chopped parsley on top, accompanied by triangles of toast.

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Reviews

  1. This was outstanding! A lot of local smoked fish seems to have colouring added which I didn't think would suit the recipe so I went to the fish market and bought a nice haddock fillet and hot smoked it myself, reserving the juice that came off during smoking for the stock. I spent all of that 15 minute simmering time in the kitchen taking up the wonderful aroma! I used the exact amount of mashed potato you posted and found it spot on, rich and creamy without being too thick.
     
  2. So yummy! I made this as the basis of a fish pie to eat on Good Friday. This recipe looked so tempting that instead of making the fish with a mashed potato/cheese crust, I made this beautifully potato thickened stew (subbing smoked cod for haddock) before topping with a little grated cheddar and weaving some shortcrust on top before placing in the oven. Everyone loved it! Thanks, FT!
     
  3. I just made this to have for dinner later on, but I want to sit down now and eat the lot! This is truly delicious. It's simple and quick to make, and a great way to use some of the fish we smoke ourselves. I used herring (which aren't really herring, but a small oily fish related to salmon (which aren't really salmon but an Australian fish that looks like salmon). This one will get made again soon!
     
  4. I love this recipe I'm a bit fan of smoked food especially fish this will be a regular on my table
     
  5. Both seafood & potatoes are revered in Iceland, so this soup was destined to be a winner for us. It is so easy-to-fix, gets its richness from the use of mashed potatoes & makes a meal when paired w/a light salad & crusty bread. The finishing touch of the butter swirled over the surface of the soup made us feel like we were dining in a fine restaurant. We loved it! Thx for sharing this sure to be repeated recipe w/us. :-)
     
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<p><strong><span>The sunflowers in the field behind my house in SW France:</span></strong></p> <p><img title=Sunflowers src=http://i146.photobucket.com/albums/r271/copperhorse58/DSCN8221.jpg alt=Sunflowers width=640 height=480 /><br /><strong><span><br /><br />I am British (English-Scottish), but I was born in South Africa and have lived all over the world, including Hong Kong, Germany, Cyprus, USA &amp; Singapore. I have also been very fortunate to have travelled extensively over the years.........I still have wanderlust! <br /><br />I used to be an English Literature &amp; Art History teacher &amp; lecturer; before that, I trained and worked as a Graphic Designer for many years. I now live in France with my husband &amp; my daughter who has just started university in September 2006. We also have one very chatty Burmese cat Willow, who allows us to live with her here! (I used to have three cats, I recently lost Monty, a beautiful seal point Siamese and before that, Rama, who was a debonair blue point Siamese cat - I would love to have another Siamese cat or cats in the future!)</span></strong></p> <p><em><strong><span>This is my Burmese Cat, Willow, sunning herself on the log pile in the kitchen garden:</span></strong></em></p> <p><strong><img title=My src=http://i146.photobucket.com/albums/r271/copperhorse58/ABaconButtyandSundryFoodPhotos34.jpg alt=My width=640 height=480 /></strong></p> <p><strong><span>Here is my lovely Monty, a seal point Siamese, and Willow, sitting&nbsp;in the kitchen garden last year, and a few months before Monty died; he was 18yrs old:</span></strong></p> <p><img title=Monty src=http://i146.photobucket.com/albums/r271/copperhorse58/AbsolutelySinfulStickyToffeePudding.jpg alt=Monty width=640 height=480 />My</p> <p><strong><span>This is my wonderful old boy, Rama, a blue-point Siamese, who died when he was 20yrs old - excuse the old and much sellotaped photo:</span></strong></p> <p><img title=Rama src=http://i146.photobucket.com/albums/r271/copperhorse58/Rama1stOctober2004164.jpg alt=Rama width=517 height=639 /></p> <p><strong><span>My favourite pastimes are: reading, writing, painting &amp; drawing, photography, gardening, anything creative, walking, travelling, dining out and of course COOKING! 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