Cullen Skink

Cullen Skink is a thick Scottish soup (chowder) made of smoked haddock, potatoes and onions.

Cullen is a place in Scotland ... but when Goggling, it is not to be confused with a cute Cullen Skink as I'm sure that would change the flavour balance somewhat!!

So cute but I'm thinking not so tasty!

Now this looks more tasty ... yesterdays dinner.

 

 

 so what's the point of being on a small island and not asking a local how to make a Cullen Skink, it's amazing how people love to share a recipe to two.

Watson a 83 old Scotsman that we meet on the ferry over, let's just put it out there that the ferry ride is 2 mins long, was keen to know who we were and what we were doing on his island.

Said we were cooks looking for Scottish dishes and a bit of walking ohh and perhaps a wee dram or two.

With a smile on his face and directions to his house No. 5 over the road from our's at No. 6 looks like we have neighbour, a past 5 star French trained chef and drinking buddy already.

 

Preparation time less than 30 mins or a wee dram!

Cooking time 30 mins to 1 hour ... several more drams and this soup will taste amazing anyway.

Serves 4

Cullen skink is a classic Scottish smoked fish soup with velvety leeks and potato. Perfectly warming for winter.

Ingredients

For the stock

• 75g butter
• 1 tbsp vege oil
• 2 leeks, roughly chopped
• 2 onions, peeled, roughly chopped
• 2 fennel bulbs, roughly chopped
• 250ml white wine
• 500g smoked haddock
• 750ml water

For the soup

• 75g butter
• 1 tbsp vege oil
• 2 leeks, finely chopped
• 2 shallots, peeled, finely chopped
• 2 garlic cloves, peeled, crushed
• 300g potatoes, peeled, chopped
• 500ml  double cream
• 1 tbsp finely chopped fresh parsley

 Extended Scottish Way

For the stock, heat the butter and vegetable oil in a large pan and gently fry the leeks, onions and fennel for 3-4 minutes, or until softened.

Add the white wine to the pan and bring to the boil. Add the smoked haddock, pour in the water and bring back to the boil. Reduce the heat and simmer for 30 minutes, skimming off any scum that rises to the surface, until the haddock is cooked through.

Strain the haddock, reserving the cooking stock. Chop the haddock into bite-sized pieces.

For the soup, heat the butter with the vegetable oil and fry the leeks, shallots and garlic for 3-4 minutes, or until softened. Add the potatoes and the chopped smoked haddock to the pan.

Add the reserved cooking stock and bring to the boil, then reduce the heat and simmer for 10-15 minutes, or until the potatoes are tender. Stir in the cream and briefly blend the soup with a stick blender.

Serve the soup with crusty bread and sprinkle with the chopped fresh parsley. 

This is the tradition extended Scottish way to make this dish but one could take a Scottish short cut or two said Watson, "your a cook do you own thing".
 
He added mussels but you can even add eggs to this tasty smoked fish dish. 
Thanks Watson loved the scotch also.