Thursday, 11 December 2008

Soups for Christmas Eve: Cullen Skink

With all the hustle and bustle of preparing for Christmas it's relaxing to have something simple but special on Christmas Eve so I have hunted down some recipes that are easy to make and can be frozen in advance to save time on the night.


Cullen Skink

Cullen Skink is a thick, smoky and creamy Scottish soup that comes from the town of Cullen in the North East of Scotland. It's similar to a Fish Chowder and takes its name from the town and the Scots word for shin of beef “skink”. Traditionally it's made with Finnan Haddie which is smoked haddock named for the fishing village of Finnan which was originally cold smoked over peat.

4 smoked haddock
1 onion, finely chopped.
1 pint milk
small carton cream
4 large potatoes chopped finely
salt and pepper
bay leaf
parsley, chopped or
watercress.

Skin the smoked haddock before cooking and place in a saucepan with the milk and bay leaf. Poach gently for a few minutes. Remove the fish from the pan and flake it into small pieces. Add the onion and potatoes and cook gently until soft. Remove the bay leaf. Return the smoked haddock to the pan with the cream. Simmer for a couple of minutes, season with salt and pepper, add the parsley or watercress and serve.

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