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    Cullen skink

    Published: Jan 25, 2016 · Modified: Mar 31, 2017 by Jacqueline Bellefontaine ·

    Jump to Recipe Print Recipe

    cullen skink

     

    Tonight is Burns' night so it seems only fitting that today's blog should be a Scottish recipe. Cullen skink is a soup made from smoked haddock with a lovely rich flavour. It is simple to make and you can have a bowl on the table in about 30 minutes with very little hands-on time leaving you free to get on with celebrating  Scotland's national poet.

    I was given this recipe for Cullen Skink – Skink means broth – many years ago by a lovely lady called Anita Steffan who ran a B&B in Perthshire and I have made it many times since. Many recipes  for this soup add potatoes and/or leeks and in some cases even white wine, but this  is the simpliest of all.  It never fails to surprise me just how much flavour you can get from so few ingredients: smoked haddock; onion; milk; and mustard.  To get the smoothest results you will need to blitz the soup in a liquidizer. If serving it as a starter for a dinner party I would certainly do that, but for a mid week meal I find a hand held blender works just fine. You could add some sweetcorn to the soup to make it a little more substantial if you wanted. Although it wouldn't be very Scottish then, that should not put you off.

    Burns Night

    Burns Night is an annual celebration in Scotland on or around January 25th commemorating the life of the poet Robert Burns, who was born on  25th January, 1759. The day also celebrates Roberts Burn's contribution to Scottish culture. Read more on the official Robert Burns website.

    cullen skink

    Step by step Cullen Skink – Smoked haddock soup

    Sauté the onions until softened.
    Sautè the onions until softened.
    Add half the smoked haddock fillets, milk and water.
    Add half the smoked haddock, milk and water.
    Add some wholegrain mustard for extra flavour.
    Add the wholegrain mustard for extra flavour.

    Blitz until smooth
    Blitz until smooth.
    Add the remaining smoked haddock.
    Add the remaining smoked haddock fillets.
    cook until the fish falkes easily
    Cook until the fish flakes easily.

    Cullen skink - This rich flavoured Scottish soup made from smoked haddock is simplicity itself to make

    Cullen skink

    Print Recipe Pin Recipe Save Recipe Saved!
    A classic Scottish dish made from smoked haddock. This is a really easy soup made from just a few ingredients and be on the table within 30 minutes.
    Course Soup
    Cuisine Scottish
    Prep Time 5 mins
    Cook Time 20 mins
    Total Time 25 mins
    Servings 4
    Author Jacqueline Bellefontaine

    Ingredients

    • 50 g butter
    • 1 large onion chopped
    • 500 g smoked haddock fillets skinned
    • 500 ml milk
    • 200 ml water
    • 1 tablespoon whole grain mustard
    • alt and freshly ground black pepper
    • fresh herbs to garnish optional

    Instructions

    • Melt the butter in a saucepan and sauté the onion gently until softened.
    • Add about half of the haddock to the pan with the milk, water and mustard and bring almost to the boil. Reduce the heat and simmer for 10 minutes.
    • Blitz in a food processor or with hand blender until smooth. Season to taste.
    • Add the remaining fillets to the pan and cook gently until the fish is piping hot and flakes easily with the side of the spoon.
    • Serve with a sprinkling of chopped fresh herbs if desired

    Notes

    For the smoothest results, blend in a food processor.
    Freeze:
    For up to 2 months
    Tried this recipe?Leave a comment or Mention @recipecrumbs or tag #RecipesMadeEasy

     

     

    « Smoked haddock fish cakes
    How to make ricotta cheese »

    About Jacqueline Bellefontaine

    Jacqueline is a member of the Guild of Food Writers and has been a cookery writer and food stylist for over 25 years. She has written over 15 cookery books, in addition to writing for several major magazines. She likes to champion good basic home cooking and as the daughter of a master baker, she is passionate about home baking.

    Reader Interactions

    Comments

    1. Catherine Barber

      January 31, 2016 at 10:26 pm

      So glad to be reminded of this dish, Cullen Skink. I haven't made it for years. Back on my list!

      CB

      Reply
      • Jacqui

        February 01, 2016 at 1:17 pm

        Do give it a try. I would love to know how you get on and you can let others know what you think by rating the recipe.

        Reply

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    Jacqueline Bellefontaine.

    Hello I'm Jacqui
    I believe that great tasting home cooking need not be hard work, so I like to write and cook recipes that are as easy as they can be. But I won't compromise on taste!

    This blog is written and photographed by me at home and it's all about my favourite recipes, that I make for family, for friends and for fun. I hope you like them too.

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