Cullen Skink Recipe - Allrecipes.com
Cullen Skink Recipe
  • READY IN hrs

Cullen Skink

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    30 mins
  • COOK

    1 hr
  • READY IN

    1 hr 30 mins

Directions

  1. In a saucepan over medium heat, combine the haddock and milk. Simmer for about 15 minutes, or until the fish flakes easily with a fork. When the fish is done, remove it with a slotted spoon and set aside in a bowl. Add the potatoes and onion to the milk, and simmer until tender, about 10 minutes.
  2. Transfer the contents of the pan to a blender, in batches if needed, and blend until smooth and creamy. Return to the pan and flake the fish into the soup. Heat through gently, do not boil. Serve immediately. Season with pepper and garnish with parsley to individual tastes.
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Reviews More Reviews

Mar 15, 2006

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!

 
Jan 29, 2009

perfect

 
Jan 24, 2011

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!

 
Nov 07, 2011

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.

 
Dec 14, 2014

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...

 
Sep 08, 2013

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.

 

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Nutrition

  • Calories
  • 329 kcal
  • 16%
  • Carbohydrates
  • 28.1 g
  • 9%
  • Cholesterol
  • 125 mg
  • 42%
  • Fat
  • 3.6 g
  • 6%
  • Fiber
  • 3.1 g
  • 13%
  • Protein
  • 44.3 g
  • 89%
  • Sodium
  • 1207 mg
  • 48%

* Percent Daily Values are based on a 2,000 calorie diet.

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