Recommendation to Producing Appetizing cullen skink (smoked haddock big soup)

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To cook an extraordinary cullen skink (smoked haddock big soup), below are the ingridients required:

1. Take 2 medium of potatoes.
2. Prepare 2 medium of onions.
3. You need 300 ml of water.
4. Take 250 ml of whole milk.
5. Take 2 medium of fillets smoked haddock.
6. Provide 1 tbsp of fresh coarse chopped flat parsley.
7. Get 1 of salt.
8. You need 1 of black pepper.
9. Get 1 of butter.
10. Prepare 1 of vegetable stock cube.

After preparing the materials, next you are good to prepare your appetizing cullen skink (smoked haddock big soup) by following the instructions below:

1. add milk to shallow pan and slowly cook haddock... add a generous pinch of black pepper.
2. add a generous knob of butter to a large saucepan and cook onions (finely chopped) for about 5 minutes... do not allow to brown!!!.
3. add water to onions and add potatoes (I like to use new potatoes cut into half inch cubes) bring up to boil and then simmer until potatoes are almost cooked... crumble in veg stock cube..
4. remove cooked fish and set aside... skin bone and flake..
5. add cooked milk to potatoes and reduce heat... simmer to thicken... dont be tempted to stir too much as you will break up the potatoes...mashing a few of the potatoes will help to thicken...
6. add boned flaked fish and chopped parsley. give it a final stir..
7. serve with fresh crusty buttered bread..

Cullen Skink is sometimes called Smoked Haddock Chowder when served in bistros and restaurants. We love to serve this delicious soup as an elegant and comforting starter for our Burns Night Tribute Supper; this is also a wonderful soup to be served as a main course - with crusty bread and butter. Bring to the boil and then add the chopped onion. Nick Nairn's New Scottish Cookery has a traditional Cullen Skink soup recipe. Nick Nairn recommends using top quality and undyed smoked.

Recipe : cullen skink (smoked haddock big soup)

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