Cullen Skink

[Nick]

Thsi is a traditional Scottish recipe, ideal as a warming supper or lunch, and superb as a starter if you're celebrating Burns' night.

Cullen Skink

Serves 4 Prep Time : 15 mins Cooking time : 50 mins

Ingredients
1.5 litre light fish stock
2 leeks, roughly chopped
1 onion, roughly chopped
4 sticks celery, roughly chopped
2 bay leaves
500 gram potatoes, peeled and diced
750 gram smoked haddock, skinned and diced
200 ml single or whipping cream
3 tsp. grain mustard
4 tsp. chopped parsley


Method

Place the leeks, onion, celery and bay leaves in a large pot with the stock and bring to the boil.

Add half the diced potatoes, bring back to the boil, reduce the heat to a simmer.

Cover and cook for 25 minutes, until the potatoes have broken down.

Blend the soup with a hand blender and pour through a sieve into a clean pot.

Add the remaining potatoes, bring back to the boil and simmer for ten minutes.

Add the smoked haddock and cook for a further ten minutes, stirring very gently.

Stir in the cream and and heat gently, do not allow it to boil or it will split.

Stir in the grain mustard and half the parsley, the serve immediately, sprinkling the remaining parsley on top.

[NeilI]

I can confirm this meal is the bomb.
Gotta use good fish though.

Top recipe Deckard!

[Nick]

Have you tried my recipe or a version of the same dish from another recipe?

It'd be good if you've got a different version, as I know this recipe varies massively depending on where you have it.

[NeilI]

It sounds really similiar, but I shall go and fish (pardon the pun!) out a local recipe. For local people.

I believe Rick Stein's one was quite good. But he was in the area when he made it. And your's does sound familiar.

[acrobat]

This is yummy. I think I remember somebody making this on Great British Menu.

I haven't ever made it myself though. I'll give it a shot sometime cause it is really nice. Even although the name sounds a bit like sullen skank.

[BUFF]

it's named afte a small fishing village in Morayshire where presumably it originated.
& yes, it's rather nice (both the village & the soup ).

[Lord Midas]

My Bro makes a mean Cullen Skink. Got the recipe from Rick Stein, then altered to taste.

Nom nom.

[Rob_B]

It's chowder, but lovely

If you ever go to Edinburgh go down rose St & go to 'The Mussel Inn' fantastic seafood & chowder that packed with fish you can stand your spoon up in it, mmmmmmm....