Cullen Skink

by ExhaustedChef

Prep: 15 minsCooking: 30 minsServes 4

Instructions

Step 1
1. Prepare the Haddock:
  Place the smoked haddock fillets in a large saucepan and cover them with water. Bring the water to a gentle simmer over medium heat. Poach the haddock for about 5-7 minutes until the fish flakes easily. Remove the haddock from the water, flake it into chunks, and set aside. Strain and reserve the poaching liquid.
2. Cook the Potatoes:
  In a separate pot, heat the vegetable oil over medium heat. Add the chopped onions and cook until they are soft and translucent, about 5 minutes.
  Add the diced potatoes and bay leaves to the pot. Pour in enough of the reserved poaching liquid to cover the potatoes. Simmer until the potatoes are tender, about 10-15 minutes.
3. Combine the Ingredients:
  Add the flaked haddock to the pot with the potatoes and onions. Gently stir to combine the ingredients.
4. Prepare the Soup Base:
  In another saucepan, melt the butter over low heat. Add the milk and heavy cream, and gently warm the mixture without boiling. This will be your soup base.
5. Combine and Season:
  Gradually add the warm milk and cream mixture to the pot with the haddock, potatoes, and onions. Stir gently to combine. Season with salt and pepper to taste.
6. Simmer and Serve:
  Let the soup simmer gently over low heat for about 5-10 minutes to allow the flavours to meld.
7. Serve:
  Ladle the Cullen Skink into bowls. Garnish with chopped fresh parsley for a burst of colour and added flavour.

Recipe Story

Ah, dear reader, allow me to regale you with a tale of culinary delight from the land where kilts sway in the breeze and lochs shimmer under the Highland sun. Today, I shall whisk you away to bonny Scotland, where the art of gastronomy dances harmoniously with tradition. Picture, if you will, a rustic kitchen bustling with the aroma of smoked haddock and the promise of comfort. In this enchanting tableau, we unveil the captivating tale of Cullen Skink – a soup, a symphony, a symposium of flavours that transcends time itself.

Beneath the peat-colored skies of Cullen, a coastal village that kisses the North Sea's edge, lies the genesis of this hearty concoction. With roots that trace back to humble fishermen's hearths, Cullen Skink is a medley of smoked haddock, potatoes, and onions. As the gentle waves tell their stories to the shoreline, so does this soup narrate the history of generations past. It's a symphony conducted by a masterful orchestra of ingredients, each playing its part in harmonious accord.

The tale begins with smoked haddock, its fillets as delicate as the whispered tales of the glens. Poached with care, they yield their smoky essence to the broth, a symposium of sea and land. Potatoes, sturdy and steadfast, join the fray, diced and simmered alongside the finest Scottish onions, which soften into translucent whispers of flavour. Ah, but what is a symphony without its crescendo? Cream and milk take center stage, a creamy overture that melds with the hearty chorus of haddock and potato, promising a sensory spectacle that would delight even the most discerning palate.

And so, dear traveler of taste, the Cullen Skink is born. A journey that takes but a span of minutes, yet encapsulates centuries of tradition and the soul of a nation. As you savour each spoonful, imagine the Highland breezes and the briny tang of the sea. Allow the warmth to envelop you, and may you find in this bowl of nourishment a deep connection to the essence of Scotland itself.

So, gather 'round the table, dear reader, as we embark upon this culinary voyage. Let the tale of Cullen Skink be your guide, a story told not just in words, but in the rich symphony of flavours that dances upon your palate.