By French Tart on January 16, 2008
Photo by Peter J
Photo by Peter J
"The name of this rich, tasty soup comes from the fishing village of Cullen, in Morayshire in Northern Scotland. "Skink" is a soup made originally from a shin of beef - in fact the word "skink" means soup or stew - but in this case, the main ingredient is smoked haddock with potatoes and onions. Finnan haddock is often called Finnan haddie, and is the traditional ingredient in the famous Edwardian breakfast dish of Kedgeree. 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."
Serving Size: 1 (334 g)
Servings Per Recipe: 4
"This was outstanding! A lot of local smoked fish seems to have colouring added which I didn't think would suit the recipe so I went to the fish market and bought a nice haddock fillet and hot smoked it myself, reserving the juice that came off during smoking for the stock. I spent all of that 15 minute simmering time in the kitchen taking up the wonderful aroma! I used the exact amount of mashed potato you posted and found it spot on, rich and creamy without being too thick."
"I love this recipe I'm a bit fan of smoked food especially fish this will be a regular on my table"
"So yummy! I made this as the basis of a fish pie to eat on Good Friday. This recipe looked so tempting that instead of making the fish with a mashed potato/cheese crust, I made this beautifully potato thickened stew (subbing smoked cod for haddock) before topping with a little grated cheddar and weaving some shortcrust on top before placing in the oven. Everyone loved it! Thanks, FT!"
"I just made this to have for dinner later on, but I want to sit down now and eat the lot! This is truly delicious. It's simple and quick to make, and a great way to use some of the fish we smoke ourselves. I used herring (which aren't really herring, but a small oily fish related to salmon (which aren't really salmon but an Australian fish that looks like salmon). This one will get made again soon!"
"Both seafood & potatoes are revered in Iceland, so this soup was destined to be a winner for us. It is so easy-to-fix, gets its richness from the use of mashed potatoes & makes a meal when paired w/a light salad & crusty bread. The finishing touch of the butter swirled over the surface of the soup made us feel like we were dining in a fine restaurant. We loved it! Thx for sharing this sure to be repeated recipe w/us. :-)"