It’s freezing outside and I realised that the weather is just the perfect time to relax with a bowl of hot Cullen skink. A friend of mine visited me while I was preparing this soup and she was so enthusiastic in learning more about the soup because of the taste and outcome.
I have been trying out several recipes and the last time I went outing with my hubby, we saw Cullen skink on the menu. I'd already heard so many interesting things about this Scottish soup but haven't tasted it so I decided to give it a try. Believe me, it wasn't a bad idea at all.
After that fateful day, I started making the Cullen skink recipe more frequently. The point is that this soup is very easy to make and the special fish (haddock) with the necessary ingredients used for the preparation is just fantastic.
Cullen Skink recipe is an appetising traditional Scottish soup prepared mainly with smoked haddock, potatoes, onions, olive oil and coriander leaves. However, there are several variations of Cullen skink but I believe that the difference wouldn't be that much.
For this Cullen Skink recipe, I used fresh ingredients from the farmers market and the haddock was also from the local fish mongers but the good news is that you can still use leftover potatoes, haddock and other ingredients of choice to make this recipe. Believe you me, this Cullen Skink recipe is just perfectly suiting and warming for the winter season.
Ingredients:
- 4 potatoes
- 1 onion (chopped)
- 2 tsps. olive oil
- 100g smoked haddock
- 200ml full cream milk
- 200ml water
- Salt to taste
- Black peppercorn
- 1/2 tsp. dry coriander leaves
Instructions:
- Slightly heat up the olive oil in a saucepan, stir in onions and fry until golden.
- Add the potatoes, salt, peppercorn and coriander leaves and stir together.
- Add the full cream milk, place the haddock on top and cover to cook until the potatoes become tender.
- Scoop out the haddock, debone and break into chunks.
- Then add back the haddock chunks into the Cullen Skink pot and simmer for at least 4 mins.
- Bring down from heat and serve warm garnished with coriander leaves.
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