Recipe by t.mcleod
"A tasty warming soup originating from Cullen a small coastal town in the North of Scotland, with a unique smoked taste."
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smoked haddock fillets, undyed
2 1/2 cups
baking potatoes, peeled and diced
onion, finely chopped
ground black pepper to taste
chopped fresh parsley for garnish
Very good. I wasn't able to find undyed herring, but it didn't make any difference. I added a little buttermilk for a bit of a 'twang.' Thanks!
We made this dish identically over here in Maine, but call it haddock stew instead. This is just how it should be made - simple, and it's the best comfort food you can think of! At least for us on the North Atlantic coast!
Absolutely top class, great recipe, I must say the best I ever had was on a trip back to Scotland.
We stayed at the Cuillin Hills Hotel on Skye, the chef's Cullen Skink was to die for,,,I can still taste it.
This recipe is very close, I believe the difference could be rich cream in the chef's recipe.
How I wish I could buy smoked haddock here in central B.C. no such thing available and although I have persevered there really is no substitute at all.
This is so simple, and incredible! Simplicity is beauty. I used smoked salmon in place of the haddock, whole milk, and three cloves of garlic chopped and added raw at the blender stage. I will do this again and again. Smoked trout? Use haddock, but add leeks? Hmm...
Everyone who really tried this in my family loved it. Granted we made some modifications. We used flounder and smoke favoring. We also added about 1/4 cup olive oil and 1/2 cup cheddar cheese. This was still amazing and fairly simple.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 32
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