Cullen Skink / Fiskesuppe fra Cullen

A traditional Scottish soup recipe found on goodtoknow.co.uk
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Cullen skink is a thick Scottish soup made of smoked haddock, potatoes and onions. An authentic Cullen skink will use finnan haddie (cold-smoked haddock, representative of a regional method of smoking with green wood and peat in north-east Scotland), but it may be prepared with any other undyed smoked haddock.

This soup is a local speciality, from the town of Cullen in Moray, on the north-east coast of Scotland. The soup is often served as a starter at formal Scottish dinners. Cullen skink is widely served as an everyday dish across the northeast of Scotland.

Local recipes for Cullen skink have several slight variations, such as the use of milk instead of water or the addition of single cream. Cullen skink was traditionally served with bread.

It has been described as “smokier and more assertive than American chowder, heartier than classical French bisque.

Cullen skink appears in many traditional Scottish cookery books and appears in numerous restaurants and hotel menus throughout Scotland, the UK, and internationally. In 2012 a Guardian columnist described the dish as “the milky fish soup which has surely replaced your haggises and porridges as Scotland’s signature dish”.

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