Scottish Cullen Skink Recipe | Creamy Smoked Haddock & Potato soup
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- Опубликовано: 10 сен 2024
- Hello guys and a very warm welcome back to What’s For Tea :) for tea tonight I’ll be making Cullen Skink…This is a thick , creamy soup made from smoked haddock and potatoes.
This soup is a local speciality, from the town of Cullen in Moray, on the north-east coast of Scotland. It’s served as an everyday dish across Scotland.
This s absolutely delightful. And by far, the tastiest recipe that I’ve shared with you guys. Just before I move on…the strangest thing just happened there….as I was editing this recipe I got a message from one of you guys asking if I could do a Cullen Skink! How bizarre is that? So Thomas, I guess this is for you!
OK guys, so this is what you’re going to need if you decide to give it a go....
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ShoppingList:
2 medium potatoes peeled and cubed into 1cm pieces
300ml of water
200ml of milk
50ml of single cream
1 small leek sliced
2 tablespoons of butter
A medium onion chopped
250g of un dyed smoked haddock (which is about two medium slices)
A good handful of fresh chopped parsley
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Let's Cook!
Melt butter in a saucepan over medium heat, then add onion and fry gently until starting to soften, add your leeks and soften slightly. Cook for about 5 minutes but do not allow to brown. Add potatoes and water and bring to boil. Simmer for 10-15 minutes.
Meanwhile in another pan, cover the haddock with the milk and cream, cook gently for about 8 minutes until just tender.
Flake gently with your wooden spoon into bite size pieces. Give it a good stir.
Add the milk and flaked fish to the other saucepan containing the potatoes and other ingredients and cook for a further 5 minutes.
Season with salt and pepper and add in the with chopped parsley.
Serve with crusty bread and butter.
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Thanks for watching guys :) x
I had the privilege of visiting Scotland for 10 day's in October and It was amazing! I literally ate Cullen skink everywhere and LOVE it! Thank you for this recipe!
I, too, will be there for 10 days next month. Cullen Skink sounds just like the hearty meal I will need after hiking all day, or before.
A
Trying this for the first time today with your roll recipe together on a cold day here in the Ozark mountains USA. I'm sure it will warm us up. I love seafood and scottish culture. Learning as much as I can as it is my ancestral heritage more than any other. Thank you for your videos.
My parents are getting on a bit now and I often go around to cook for them (Mum was the cook but isn't able now).
This is one of the dishes that always puts a smile on their faces. Thank you for sharing 🙂
This is like a New England clam chowder. But I like this better because I'm not crazy about clams, but I do like haddock!
How refreshing to have clear concise instructions about the dish and its preparation, instead of seeing 10 minutes of the presenter showing how beautiful and charming they are. Thank you, and the recipe is gorgeous
We first saw this dish in a german tv show, and the german chef had one in scotland and he was so amazed that we had to try it too. Instead of normal potatoes we use sweet potatoes and we also add little shrimps! :)
I had this when I was in Scotland last month I love it so much !!! I miss it already especially this soup, meat pies and of course tennents and iron bru! Wish we had this in the states
Mmmm, watching this video made me hungry! 😃 It looks so tasty. I remember visiting beautiful Scotland and will make some Cullen Skink tomorrow. Thank you for the recipe. /Anna (Sweden)
we make it like that in cullen at the fishing but we use evarorated milk..there is a competion in the hotel and the winner always used carnation milk
Daft question but do you replace the milk or cream with the carnation milk?
I had the most wonderful trip to Scotland two weeks ago and one of the most memorable foods that I had the pleasure of tasting and enjoying was Cullen Skink......love at first bit (or sip?) that I ordered it every where we went in 10 days. Thank you for sharing your recipe and visual cooking demonstration!
Cheers from France ! Watching the video and listening to your lovely accent was a real treat, next step will be making the soup...lokking forward to it !
Ah Bonjour France!! :) Let me know how it goes....it's a lovely soup x
@@WhatsForTea Well, as I had no haddock I made it with the onions, leeks, potatoes and some celery, added some cream and it was glorious. Next time I'll use haddock and make it the proper way but haddock is quite rare and expensive here....
Any smoked whitefish will work.
Thank you so so much for this ,i made it tonight and me and my gf are now avid followers of you,passed the recipe to a few pal too,again thank you you are very much appreciated 👌❤
Made this for supper and there was not a leftover in sight! Thanks for recipe, will definitely make this again for Boxing Day! ☺️🙌💕
We had a holiday in Fife in June and had Cullen Skink for the first time. Once tasted we had it several other times. I've been meaning to make this ever since and have finally got round to make it for tonights' tea. It was delicious and I shall certainly be making it again. I used the dyed fish as it was all I could get.
Hi! I am a new subby as of today. I saw your stew video and was hooked. Now, I've gotta tell you that my husband's mom and dad came from England and he grew up on smoked haddock. He tried to make this about two months ago. His parents are gone and so he tried out of memory to prepare it. We threw it out. It was as tough as boiled owl. I am sharing this video with him. You are going to give him a taste of his childhood. Thank you, from the USA. ❤
Hi Barbra :) Glad you found our wee corner of RUclips, and thanks for deciding to subscribe! This is a great wee recipe and absolutely delicious :) One of the best things I've put on the channel so far. Let me know how you get on if you end up making it please.
The wee van in Cullen does the most amaxing skink, probably the best I've tasted. Luckily it's no too far from me, better than any fast food for sure.👍🏴
Ive just got home from two weeks up in the Highlands...where i tasted this for the first time. I am now hooked. Sooo delicious. Im going to try your recipe this week. Thanks for sharing. 😊
Was just thinking about making this dish a couple of days ago myself! Good to have a straightforward guide with clear and simple instructions. Thanks! :D
Thanks for stopping by :) and you're most welcome....it was absolutely delicious! Hope to see you again.
Been looking for a good Cullen Skink recipe since last summer when we spent a lovely vacation in Scotland. Thanks!
Now you're talking! My mother's ancestors came from Aberdeenshire, and she loved Finnan Haddie/smoked haddock. Thanks!
It's such a delicious soup John! A must try if you havn't already :)
@@WhatsForTea: I will...for me the trick is to find finnan haddie that's not too heavily smoked.
I'm obsessed with this, I think I'm mostly eating this once the cold comes 😍
Stumbled upon this channel whilst trying to find a recipe. Been wanting to make Cullen skink for a while. This video is very easy to follow and looks really good so going to try this tonight!
Keep up the good work 👍🏼
J Nevin aw brilliant 😀👍 let me know how it goes....it’s a lovely recipe!
What's For Tea? Turned out delicious. I Got the timings a little off so the tatties were a bit softer than I’d hoped but it’s a great recipe. Thanks 👍🏼
Made your recipe many times and it has never failed to please. Thank you
This seems like my Nana's "finnin haddie". Her da was from Alvah outside of Bannf; she made it in memory of my grandad from PEI. I remember her saying it was the only dish she made that her mother in law approved of. It was always special to stay with her and cook this as my Dad couldn't abide fish. This is a truly lovely version; takes me back to her kitchen.
Thank you!☺️
"Finnan haddie" is a particular style of smoked haddock native to the northeast of Scotland that is the preferred type to use for this dish.
So that's you then, love it, I heard that phrase so often in Scotland, mainly from folk Glasgow way. Oh goodness the first time I saw Cullen Skink on a menu it sounded horrid to me, sort of a cross between everything but the kitchen sink and Cullen stink. I googled it after though and gave it a go. It really is as delicious as you say. I love the way you've done your videos and thank you for all the wee reminders of my life in Scotland, it was a couthie life for sure!
Had it tonight with fresh baked bread, next is stovies.
Mick Robb Fab! 😊 What did you think of the soup? Nice to see you Mick
Yay !! You’ve done it. Thank you 🙏 👍❤️
Looks delicious!! I'll have to make it for my dad sometime. I'm sure he'd love it. Hope you're having a wonderful day!
Made it tonight, and it was delicious! Added a Knorr fish stock cube and a bit of garlic. Many thanks! :)
Brilliant! :) I've never thought of using a fish cube....next time though! Glad you enjoyed it.
Hi Marc, you used stock for the spuds I take it?
Found you today by chance. I think I am going to have a great and yummy time following you.
Glad you found my wee corner of RUclips :) Welcome x
Great! We travel up from Lincolnshire to Portsoy every year, what a place for a break! in nearby Cullen we enjoyed Skink for the first time, all I can say is it's 'magical'😁💖. Such a great recipe you've given here, thank you so much for sharing even thou I am late to the party.🤩.
I have been making this for about 30 years now and have drifted away from my mother’s original recipe. I normally have a
carrot for colour if using Finnan haddock. I use the fish skin to make a stock .Also a small pinch of cayenne lifts the flavours if added just before adding the milk/ Stock. I am only allowed to use one pan by the boss as I am a very messy cook! I shall try the more traditional way again after seeing this!
This is on my ‘to do’ list for my next cooking project, it looks great.
I came here from your scotch broth soup tutorial which I made yesterday (absolutely delicious).
I like the recipes I’ve seen so far and your style of presentation they have a really nice ‘homely’ feel to them.... so I’m ‘subscribed’ now 👍🏻
I used smoked herring instead of haddock, which I couldn't find. Delicious ! Thanks for the recipe !
I visited Inverness once, and loved the smoked haddock! Wish they had it in Arizona!!
The finest soup ive ever tasted,don’t think the leeks should be in there but that’s only my take on this beautiful Scottish delicacy. Thanks.
Yes it's a lovely soup isn't in Ken! No leeks aren't the norm :) we just like 'em x
I’m going to try it this next time with the leaks, and I suppose that’s the beauty of making lovely food, experimenting.
Thanks for the brilliant video.
We got this in a tin but it's 2 pounds 70 a tin my husband love's it so I'll be cooking it .Thankyou for posting this video
Hi Carol :) Yes, I saw the Baxters Cullen Skink and was shocked how much it was....this recipe is FAR FAR tastier!
So I hope he likes it x
I have been eyeballing this recipe for a bit, but despite a few weeks of bouncing back and forth between the three supermarket stores in town, about the closest thing to anything smoked from the sea is tins of smoked oysters.
Desperation leads to imagination. Plan B is going to be to default to a piece of cod and then induce the smokey taste notes by way of liquid smoke. Starting with a tiny bit as liquid smoke liquid is powerful stuff.
Quite sure it will be very edible. However, never having actually tasted it before, I really have no idea just how much "smoke" in the flavour is similar to being able to obtain smoked haddock to start with.
Thank you for the recipe and the very well done presentation. Your accent reminds me of my aunties from Kirrimuir - and that was over 50 years ago.
Stirrin' your life away?
But you have a happy, content family. 😊
Hands down my all-time favorite Scottish Dish 😁
Making it for the first time very soon. Bit hard to get haddock here, so will try smoked kahawai instead.
My all time favourite! Thank you for the recipe x
Thanks for the recipe. Gonna be making this right away.
That's a brilliant recipe :) I'm sure you'll love it....let me know how it went if you remember!
@@WhatsForTea, it went very well. Tasted great. However I was a bit impatient and didn't boil the potatoes long enough (they were soft but didn't thicken the soup). Anyhoo, I'll be sticking to your recipe and I'll get it right next time. Thanks again.
I'm not sure what's more lovely, that soup or the Scottish accent
Excellent food video.....Top lady
Wow what a treat for me, waking up and seeing you two times in a row....! I've never heard of this dish before and I'll see if I can buy this fish in Sydney; I'm sure I can or maybe substitute for something else? Either way it looks absolutely delicious once again. So a very warm thank you to you for sharing this xxxx
Hi Simone :) Lovely to see you again....I'm sure any smoked white fish would be fine. It is the most amazing soup! VERY popular in Scotland x
Hmm, I've done this - I love it! Didn't use leeks though.
Thanks for popping by Keith.....I absolutely love this :) I don't think leeks are traditionally used, I just love leeks though :D x
I'd say leek and or onion would be fine , I'm sure it's been so , so
many a time o'er the centuries here in Scotland .
Seasoning? Might not need much salt, but will definitely need pepper 😀
I approve.
Made this over on my channel with smoked cod, since you can't buy haddock anywhere in Australia. Still tasted like a proper cullen skink the way we used to have it in Scotland. We always made it all in the one pot though, just poured the milk directly onto the potatoes, and I can't say I've ever used leeks.... But I did pour in a cheeky sip of scotch ;)
This is also REALLY nice to have cold for lunch the next day, try it some time!
ruclips.net/video/qI4V4rk7Mwo/видео.html
I don't see smoked haddock around much. All our haddock are health concious non smokers. Also frozen as it is not a local fish here.
Hi Gary :D Any smoked white fish would do! It's the smokey flavour that really does make the soup taste delicious....without that, it would taste quite bland I think! But thanks for watching x
I did it today with smoked herring and it's perfect !
Gary Boyd you can use frozen fish. Just pop it in the recipe and cook a wee bit longer.
@@anne-sophier.4350 Same here! Totally yum!
Used this recipe to make a big pot of Cullen skink today :) Turned out fantastic but unfortunately the fish broke down a little more than I would have liked but that was because they were quite thin fillets. Doubled the ingredient quantities to make the big pot :)
Looks amazing can't wait to make it
What a fantastic site, thank you.
Thank YOU for watching Maeve :)
Thank you! Thank you! Thank you! 🔥🔥🔥so so good!😊
It's a BEAUTIFUL soup :) A definite must try. Thanks for watching
Thanks for sharing the delights of Scotland - Yummy look forward to your next videos :)
Made it for my wife she was taken aback and loved it and wants me to do it again
Hi Cheryl (sp?) I have been watching a number of your videos recently. Your ideas and instructions are always very clear. I also really like your meals for the week postings as they are nutritios and very easy on the wallet. Thank you very much. D from London
WOW looks so good going to make this 👍 Linda E
It’s cold here in central Oregon, I want to eat that right now!
Hi there made this today under supervision of Mrs Catford in her kitchen "pure quality" thanks
I prefer scottish food over asian food.
im a chef to trade and i worked up in falls of dochart hotel in scotland the american tourist couldnt get enough of it 7.50 a pop no bad lol nah this soup is delicious a scottish classic and very tasty
Looks delicious!!!
Love your accent. Love your recipes too 🎉🎉 xx
Best fish stew there is.
I just made this for my lunch. It is amazing. Thanks so much for sharing this.
Looks delicious, not sure if I can buy smoked haddock in USA but I'll try.
Can you post a recipe for Scotch broth? I've only had it in a tin when I was a kid, not even sure if it's Scottish. Thanks for posting, can't wait to try the recipe.
Hi Maryrose :) I'm sure any smoked white fish would be fine....it's absolutely delicious! Let me know if you decide to give it a go x
Just made it . And eaten it lovley .
I tried to buy smoked haddock today, without success; will try the soup with some salmon instead, half plain and half smoked salmon. Lets hope it turns out nice.
My favourite Scottish soup!
YUM 😋
Visited Scotland last year in october and had Cullen Skink for the first time - and absolutely LOVED it! Have watched this video sooooo many times, mouth watering, and look forward to making this at home. But: the only smoked haddock I’ve been able to get, is the dyed version 🤔 is that ok to use, or is it an absolute no-go? Best regards from Denmark, Scandinavia. I love your channel, your recepies and your accent - keep up the good work! 💕
Im making this with dyed Haddock bought by my partner, also has skin on so I will cook skin side down to peel off the skin
I made this on December 23rd for a few friends......... they’d never heard of it, but they were blown away! And the other day they asked when I’d be making it again and could they come 🤩🥰 thanx ever so much Cheryl for making this possible. I’d rather enjoy a bowl of Cullen Skink in bonnie Scotland any day, but hey........ being able to bring Scotland into my wee danish kitchen isn’t so bad either! 💕
If ever you are out and about in Inveraray, there is an eatery on `Main Street`, (that`s the street that leads up to Inveraray Jail)called, `The Royal Burgh Cafe`, that serves the thickest and the best Cullen Skink, that I`ve tasted so far, and also the largest portion. It`s served with home-made bread rolls.
I like it with a can of smoked oysters or mussles if theres no good smoked haddock. Doesn't taste the same but still lush.
Delicious!! My all time favourite soup. Thanks for sharing.
I’m going to be giving this recipe a go
Lovely recipe .. Thank you 🥰🙏🙏
I love Cullen Skink, but as no one else in the house does ( they all call it Cullen Stink) I have to make do with an expensive tin of the soup from Baxter's, maybe one day I'll try your recipe, but I won't hold my breath.
This is a brilliant soup :) Not a fan of the Baxters one...if you like that, please try this one! It's 100% nicer :)
You can always freeze down what you don't use for later on.
Going to give this ago tomorrow!
Stir my life away!! I know just what you mean! ❤
0:17 the 'everyday' is incredible
Is the butter in this salted or unsalted? I usually use unsalted, but I feel like the recipe is going to need at least a little bit of salt in it.
You could use either :)
You need to be careful with salt as smoked haddock is already salted. Taste it after cooking, and add more at the end if necessary. I don't use salted butter for that reason.
West highlands staple!
YUMMM...
Hi Again. 😊 Looks Fabulous ♡.
Hi Carmen...I used double cream and I think that would be the equivalent of your *heavy* cream or 36% but you could use lighter cream if you wanted :) x
What's For Tea? Okay. Txs For,That. I Found some,Salt Cod Today .😊. Looking forward,To trying it. ♡
I made a Cullen Skink a little while ago to somebody else's recipe and it 'were right rubbish'. Several recipes call for the potatoes and leeks to be blitzed which results a a greenish soup - completely wrong for this soup. I think that the white colour is very important, so I made this recipe and it 'were right excellent', perfect indeed, so much so that having used half a Costco pack of smoked haddock to make sufficient Skink to have as our meal, the next day when were were to have had kedgereee my wife asked me to make another Skink meal. I think that I shall modify it slightly by having a fish mix and use it as the basis for a fish pie.
I’ll be attempting that dish 😊
You're sooooo beautiful!!! Just adds your personality to your show!!!! Thanks so much you Scotch beauty you!!!!🤗🌻🌻🌻🌻🌻🌻🌻🌻🌻🌻here's some sunflowers from us to you!!!😘❤️
My favourite soup. Like in this recipe use just use naturally smoked haddock and not the eyed stuff
Thanks Sheryl will be having wee go at this shortiy
Great work, great recipe. Love your accent and how the subtitles confuse the words you speak
At last somebody using proper smoked haddock and not the dyed stuff!
Hi, Is it ok to make this dish earlier in the day and heat up again at teatime?
Hi there 😊 yes of course! 👍
@@WhatsForTea Hi, Made the soup and it was lovely, really enjoyed it. Had a hard time finding smoked haddock but eventually got. We will be making this again for sure. Thank you
spot on Hen, canny whack the auld Scottish grub x
Absolutely gorgeous... from your 'cousins' in Belfast...!!!
If I stand my tip toes... I can see the Ailsa Craig from the house...
Thanks
تحياتي لكم
Super vidéo
I will definitely be making this...
That's one mighty braw soup, chock full of fantastic flavours - and made the 'correct way', thank you!
I was in my birth town of Oban (moved away many moons ago) a while back for a wee break and some golf (nice 'flat' course, lol) with a couple of mates from Glasgow. Went into this seafood chowder place close to the front (not the EE-USK) and ordered Cullen Skink for us - they hadn't tried it before. Unfortunately(!) the chef decided to not stick with 'the established script' and instead, cooked everything separately - haddock not cooked in the milk, etc. Damn, talk about the worst abomination of this classic you could make - especially in touristy Oban. That chef did not understand the importance of infusing flavours...from the beginning, throughout!
I spent 8 fabulous day's in Scotland in October 2019. Right before Covid. I ate Cullen skink everywhere I went. What could I use in place of smoked haddock? Not readily available in the US 🥺
yum!
Super tasty :)