Vickys Scottish Cullen Skink /Smoked Fish Chowder GF DF EF SF NF
This is my updated version of this dish made the way my family enjoy it. Initially, 'Skink' referred to a type of broth made with the scrapings of beef from the front legs of cattle. Hard times in the North East of Scotland in the early 1890s left people unable to buy this product. By this time, Cullen Harbour had become the thriving centre of herring fishing and the village also specialised in the production of smoked haddock. With many families in the local villages having a fishing background, they turned to the smoked haddock which was in plentiful supply. By using that instead and various other products all put together, a distinctive delicious new soup was born - Cullen Skink!
Vickys Scottish Cullen Skink /Smoked Fish Chowder GF DF EF SF NF
This is my updated version of this dish made the way my family enjoy it. Initially, 'Skink' referred to a type of broth made with the scrapings of beef from the front legs of cattle. Hard times in the North East of Scotland in the early 1890s left people unable to buy this product. By this time, Cullen Harbour had become the thriving centre of herring fishing and the village also specialised in the production of smoked haddock. With many families in the local villages having a fishing background, they turned to the smoked haddock which was in plentiful supply. By using that instead and various other products all put together, a distinctive delicious new soup was born - Cullen Skink!
Cooking Instructions
- 1
Fry off the onion, leek and garlic in a saucepan with the oil until tender
- 2
Add the potato and fry for a few minutes before adding the stock. Bring to the boil then simmer covered for 10 minutes
- 3
Make a paste from the flour and 2 tbsp of the milk and add it to the pan with the rest of the milk stirring constantly until it comes to boil and thickens slightly
- 4
Stir in the peas, sweetcorn and red pepper, then add the fish chunks and let simmer for 5 minutes
- 5
Season to taste and serve with a parsley garnish and crusty bread
- 6
The proper Scottish version of Cullen Skink does not include garlic, sweetcorn, peas or red pepper and uses mashed potato to thicken the soup. Also the haddock is poached in the milk with a bayleaf which infuses the milk to give a stronger fish taste, then removed as the rest of the soup is built up, then added back in before serving. This is just my own updated version which my own family prefer. I hope you enjoy both versions!
Cooksnaps
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