This humble smoked fish stew originated in the small Scottish town of Cullen and is a national favorite. The secret to the thick broth in this recipe is mashed potatoes; however, many Cullen stew recipes use diced potatoes instead. It features delicately smoked haddock, onions, milk, and seasoning, and can be an appetizer or main course. Smart Recipes, European Recipes, Fish Recipes, Recipes Fish European Traditional Scottish Cullen Skink Traditional Scottish Cullen Skink Recipe | PT30M Serves 4 Ingredients: 2.5 Cups Whole Milk 0.25 Cup Flat Leaf Parsley 1 Bay Leaf 1 Pound Smoked Haddock Fillet 2 Ounces Butter 1 Medium Onion 8 Ounces Mashed Potato 0.25 Teaspoon Salt & Freshly Ground Black Pepper 0.25 Cup Chives Add milk to a large saucepan. Separate parsley leaves from their stalks and add the stalks to the milk. Chop the parsley leaves and set aside. Add haddock and bay leaf to the milk. Bring the milk to a boil and then reduce the heat. Simmer for 3 minutes and turn the heat off. Set aside for 5 minutes. Transfer the haddock to a plate using a slotted spoon. Strain the remaining milk using a fine sieve and set aside. Melt butter in a small saucepan and sauté onions for 5 minutes. Add the herb-infused milk to the onions and stir in potato. Continue stirring until the mixture becomes thick. Flake the cooked haddock into smaller chunks and remove any bones. Add the haddock chunks to the milk mixture. Stir in chopped parsley leaves and bring the soup to a simmer and cook for 5 minutes. Avoid stirring during cooking. Adjust seasoning as needed.

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