Cullen skink – Super delicious Scottish fish soup 🎣 🏴 🇬🇧. Great recipe for Cullen skink – Super delicious Scottish fish soup 🎣 🏴 🇬🇧. For more fish flavor, add a cube of. Put the haddock, chopped onion and water in a small pan along with the herbs and bring this to the boil.
When the fish is cool enough to handle, remove any skin and bones, then flake the haddock back into the pan. Blend a ladle full of the soup in a liquidiser and return to the pan. Meanwhile, heat the milk and haddock gradually, moving the milk around with a wooden spoon every now and then so it doesn't stick. You can have Cullen skink – Super delicious Scottish fish soup 🎣 🏴 🇬🇧 using 0 ingredients and 0 steps. Here is how you achieve that.
Ingredients of Cullen skink – Super delicious Scottish fish soup 🎣 🏴 🇬🇧
Pour the milk into a saucepan, add the bay leaf, the parsley or coriander stalks and the haddock fillets. Remove the fish and the bay leaf from the milk and. Using a potato masher or large wooden spoon, crush potatoes in pot until partially mashed. You want a good range of potato bits, some so small they thicken the broth but also larger chunks.
Cullen skink – Super delicious Scottish fish soup 🎣 🏴 🇬🇧 instructions
Remove and discard any skin or bones from fish; then flake into the soup. This Cullen Skink is one of our favourite dishes to warm the cockles when it's cold and damp outside (or generally snowy here in the Alps). Melt the butter in a large pan and cook the onion until soft. Add the potato, bay leaf, potato is almost cooked. Use a potato masher to crush the potatoes in the soup.