Scottish Cullen Skink is a throwback to the days when fish was readily available, and cheap. This, as with much other internationally renowned dishes, was originally cheap peasant food. Using mainly leftover vegetables and smoked fish (which enjoys a longer life then fresh) this was and is a perfect warming winters dish. Perfectly enjoyed sitting in a restaurant on the west coast of Scotland watching the lochs and the rain, or equally from the pleasure of your own dining room! Oh, and if you were wondering – Cullen is a fishing village in Scotland, while Skink means soup.
Scottish Cullen Skink – Ingredients
- 2 Fillets of Smoked White Fish, Preferably Cod or Haddock
- 1 large onion
- 750g Potatoes, preferably King Edward or Maris Piper
- 1 litres milk – preferably Full Fat
- 1 litres fish stock – use vegetable at a push
- 1/2 White Cabbage (Shredded)
- 50g Butter
- 50ml Double Cream
Scottish Cullen Skink Recipe – Method
1. Heat the butter in a pan, adding the onion and cabbage. Gently cook until soft (not brown), stirring as needed.2. Add the potatoes and stock. Bring to the boil and simmer for 15 minutes.
3. Add all remaining ingredients and simmer gently for 5 more minutes.
3. Stir in the double cream. The soup should thicken slightly.
And To Serve…
Serve this traditional soup with crusty bread in deep bowls. Snuggle up on the sofa on a rainy day and enjoy!