Cullen skink is a hearty Scottish fish soup or stew from a wee place called Cullen in NE Scotland.
There are loads of variants on this traditional dish so here is the version that I am cooking today.
Herbs and seasoning
Pour the milk into a pan and bring it to a simmer. Add the smoked haddock and seasoning. I leave the skin on so that it stays together. Poach for a few minutes then remove the fish and place to one side.
Add cubed potatoes and chopped shallots to the milk and poach until they are soft.
Add cream and herbs. Place fish on top and warm through again.
Serve with oat bread and some veg. I have served it with string beans today.
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