Cullen Skink is an extremely easy and nutritiously tasty meal which has been a little forgotten in recent years, serve with your homemade bread to make a filling alternative to meat and two veg.
- 2 pieces of smoked haddock or smoked cobbler
- 1 large onion chopped
- 4 largish potatoes peeled and diced
- 300 mls of hot water
- 300 mls milk or 1 tin of evaporated milk for a creamier end result
- 25g butter for frying
- a handful of parsley to finish
- A sprinkle of Turmeric for colour (optional)
- 1/4 tsp of white pepper for the fish milk
- Add a chicken stock cube if desired.
- In a large pot heat the butter and fry the
- onion for 5mins
- Add the potatoes and the hot water and cook for 15 mins (soup base)
- In a separate pot place the fish in the peppered milk and slowly cook for around 5mins.
- Remove the fish from the milk and retain the milk for later
- When the fish has cooled flake in to large pieces and add to the soup
- Add the milk to your soup mixture, if it looks like the milk has split which is very common, sieve it into the pot.
- Continue to cook until the potatoes are soft if they are not already.
- Salt and pepper to taste.
- Serve and sprinkle over the chopped parsley to finish.
My first ever attempt at Cullen Skink, although I live not far from Cullen! This is a great recipe and I wouldn’t change a thing. Delicious.
You have no idea how much your comment means, thank you very much for making this, and also for letting me know. H
If you are cooking with milk always use the full fat version, it’s much less likely to split.
Although now I’m intrigued by the evaporated milk version…
Can u freeze Cullen skink once you have added evaporated milk
You should be able to freeze Cullen Skink, I’d suggest making sure there’s enough liquid to cover, especially the fish so as it neither dries or burns. The potato may break down a little but I would not personally mind that. Hope this helps. H