Brian loves chowder. When we visit Seattle if he could, he'd get Ivar's Clam Chowder daily but after our trip to Scotland his favorite may have been replaced with Cullen Skink. As you can see in the picture, he fully embraced Scottish culture as well. Cullen Skink is a hearty soup that is traditionally made with smoked haddock, and for me a great way to use smoked fish. The name of this soup originates from Cullen, a small town in North East of Scotland and also the home of this soup, one of Scotland's most famous dishes. In this version of the famous recipe, mashed potatoes are stirred into the soup creating thickness and flavor. In some recipes, however, instead of mash, scrubbed, new potatoes or potato chunks are added. The best potatoes for this would be waxier rather than the ones used for mash and Jersey Royals work very well. This Cullen Skink recipe is also known as Smoked Haddock Chowder in other parts of Britain as the recipe really is very similar. Ingredients 1 1/4 pints milk Small handful flat leaf parsley (leaves and stalks separated) 1 bay leaf 1 pound smoked haddock fillet (not dyed) 2 ounces butter 1 medium onion (finely chopped) 8 ounces mashed potato (leftover or cooked fresh) Salt (to taste) Black pepper (to taste) Steps to Make It Gather the ingredients.
0 Comments
Leave a Reply. |
Archives
May 2021
Categories |