I COULDN'T THINK of a better dish to make on a cold, frosty day than CullenSkink. Today, we were making a classic Scottish dish - CullenSkink - and visited Welsh the Fishmongers and Tattie Shaws for our required ingredients
The traditional way to make CullenSkink is with smoked haddock, onions and mashed potatoes. Lots of people ask me how to make CullenSkink, but to be honest, it’s just a matter of choosing the options that you prefer yourself
CullenSkink can be described as similar to a chowder but without the sweetcorn, or as having the depth of flavour of bouillabaisse but without the herbs, or more simply as a smoky, fishy, thick, creamy, warming bowl of deliciousness
Cullenskink is a soup made from smoked haddock with a lovely rich flavour. I was given this recipe for CullenSkink – Skink means broth – many years ago by a lovely lady called Anita Steffan who ran a B&B in Perthshire and I have made it many times since
Cullenskink is a creamy soup made with smoked haddock, leeks, potatoes and onions. Don't let the name put you off - it's named after the village it was first made (Cullen, in Morayshire) and an old word for 'soup' or 'essence'
How can it be that time again, I mean it seems like only yesterday that I was revealing my secret blog partner’s recipe for last month, The Secret Recipe Club visits Scotland & Seattle with CullenSkink (Scottish Fish Soup), and here we are again, four weeks later, and how time has flown by……
Scottish CullenSkink Soup Recipe 10 minutes Cook time. Have you ever gone to your cupboard when you can’t be bothered shopping, or you’re in a hurry and no time to get anything, but have some hungry mouths to feed