Celebrate Burns Night with the Scottish classic, Cullen Skink
Burn's Night Cullen Skink
Rated 5.0 stars by 1 users
Category
Soup
Author:
Servings
4
Prep Time
15 minutes
Cook Time
30 minutes
Celebrate Burns Night with the Scottish classic, Cullen Skink, a delectable smoked haddock chowder perfect for the wintry occasion. This creamy, comforting soup marries flaky fish with soft potatoes and sweet onions, poached in milk for a rich depth of flavor.
It's a fitting prelude to the haggis and an elegant nod to the culinary heritage that Robert Burns so cherished in his verse, providing a cozy and traditional start to the evening's festivities.
Ingredients
-
450g smoked haddock fillets
-
1 large onion, finely chopped
-
2 leeks, sliced
-
450g potatoes, peeled and diced
-
600ml whole milk
-
300ml fish or vegetable stock
-
50g unsalted butter
-
Salt and black pepper, to taste
-
Chopped fresh parsley, for garnish
Directions
Place the smoked haddock fillets in a wide pan and cover them with the milk. Heat gently until the milk is warm, then simmer for about 5-7 minutes until the fish is just cooked. Remove the fish from the milk and set aside. Reserve the milk for later use.
In a large soup pot, melt the butter over medium heat. Add the chopped onion and sliced leeks. Cook for about 5 minutes until the vegetables are softened but not browned.
Add the diced potatoes to the pot and pour in the fish or vegetable stock. Bring the mixture to a simmer and cook for 10-15 minutes until the potatoes are tender.While the potatoes are cooking, flake the cooked haddock into bite-sized pieces, discarding any skin and bones.
Add the flaked haddock to the pot with the cooked vegetables and potatoes. Pour in the reserved milk used to poach the fish. Stir well and season with salt and black pepper to taste. Allow the soup to simmer for an additional 5-10 minutes.Ladle the Cullen Skink into bowls. Garnish each serving with chopped fresh parsley.
Serve the Cullen Skink hot with crusty bread on the side. Enjoy the rich, smoky flavors of this classic Scottish soup!
Beetroot Cured Salmon Side
Reading
Burn's Night Cullen Skink
1 minute
Next
Baked Salmon with Thyme, Honey and Garlic
By Natasha Law
