Like many traditional scottish dishes cullen skink is actually a really simple recipe. The first part of the name comes from the fishing town of cullen in north east scotland while the second part refers to a soup. Cover the smoked haddock with water in a shallow pan skin side down. Although originally it referred to a shin or knuckle bone used in soups over time skink was applied to any soup. Cullen skink is a rich and creamy smoked haddock soup that borders on being a chowder it s packed full of flavour and can easily be eaten as a main meal as well as a starter.
Method warm the oil in a pan. In september 2007 downies of whitehills in aberdeenshire scotland was short listed for their handmade cullen skink soup which is made from local aberdeenshire ingredients. The name of this soup originates from cullen a small town in north east of scotland and also the home of this soup one of scotland s most famous dishes. Add the chopped leek cover and gently cook for a few minutes until soft. Bring to the boil and simmer for 4 5 minutes turning once.
The downies luxury cullen skink was nominated for the local food heroes category of the quality food awards 2007. Take the haddock from the pan and remove the skin and bones. Add the stock bay leaf potato and haddock. If you re coming to scotland it is a must try. In this fish soup there are no shin bones nor should there be any fish bones either.
-
RELATED ARTICLE :
- simple fruit juice granita
- slow cooker barbecue ribs
- simple savory oatmeal vegan