NO, IT'S NOT AN ANIMAL.....IT'S A SOUP RECIPE..... (Soups)

Member Name: 99line

Product:	Soups
Date:	15/11/06 (643 review reads)
Rating:

Advantages: A nourishing, filling soup.

Disadvantages: The house might smell of smoked fish for a day or so.....

CULLEN SKINK

Skink is an old Scottish word for soup.

It is a very traditional fish soup which originated in the small fishing village of Cullen, on the Moray Firth, in Scotland.
It can be varied by adding bacon, vegetables or using a mixture of smoked and white fish.

Once every year – usually in August - hubby and I take our touring caravan to the Moray Firth coastal village of Findochty (it’s known as Finechty to the locals) for a week or so.
Finechty is a very close neighbour to Cullen and it was in this area that my love of this particular soup was born.

I’d like to share this recipe for Cullen Skink with you:


Ingredients Serves 2-3
340g (12oz) smoked haddock or whiting fillets, fresh or defrosted, skinned and cubed
55g (2oz) butter
1 onion, finely chopped
1 stick celery, finely chopped
225g (8oz) potatoes, peeled and diced (approx 1” cubes)
300ml (10 fl oz) fish or vegetable stock
425ml (15 fl oz) milk
black pepper
4 x 15ml spoon (4 tablespoons) fresh chopped parsley
3 x 15ml spoon (3 tablespoons) double cream

Method

Melt the butter in a large saucepan. Cook the onion and celery for 2 minutes.
Add the potatoes and cook for 1 minute. Add the stock and bring to the boil, reduce the heat and simmer for 10-15 minutes.
Add the fish, milk, black pepper, and 3 x 15ml spoon (3 tablespoons) of parsley. Simmer for 5 minutes. Add the cream and sprinkle with the remaining parsley.
Served with buttered crusty bread this makes a substantial lunch dish.
I hope you’ll perhaps try this soup……enjoy!!


©Pauline 2006.

Summary: A traditional Scottish fish soup.