Cullen Skink

"Smoked Haddock, onion and potatoes poached in milk with garlic and loads of parsley. It originates from Cullen which is on the East Coast of Scotland 20 miles east of Elgin. This is a delicious very quick supper dish and great when friends pop round. Here on the Isle of Man the Haddock are line caught and locally smoked. Fantastic quality."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
40mins
Ingredients:
8
Serves:
4
Advertisement

ingredients

Advertisement

directions

  • Soften the onion and garlic in the butter for 10 minutes.
  • Add the milk and bring slowly to the boil before adding the potatoes.
  • Simmer for 20 minutes until the potatoes are soft.
  • Add the haddock and poach for 5 minutes.
  • Remove the haddock and when cool enough to handle flake the fish removing any bones and skin as you do.
  • Bring the soup up to heat again, add the parsley, salt and pepper and haddock. Serve with a sprig of parsley.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. Spectacular and so easy! I had cullen skink in Scotland. I couldn't find smoked haddock around here so I use smoked Trout from Trader Joe's. Not quite the same as sitting in a pub in Scotland but hey this is an acceptable substitute in Annapolis! Thanks for sharing!
     
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes