Cullen skink: Difference between revisions
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{{short description|Scottish soup made with smoked haddock}} | |||
{{Use British English|date=October 2023}} | |||
{{Use dmy dates|date=October 2023}} | |||
'''Cullen skink''' is a traditional [[Scottish cuisine|Scottish]] soup made with [[smoked haddock]], [[potato]]es, and [[onion]]s. It originates from the town of [[Cullen, Moray|Cullen]] in [[Moray]], on the northeast coast of [[Scotland]]. This hearty soup is known for its rich, creamy texture and distinctive smoky flavor. | |||
==Preparation== | ==Ingredients and Preparation== | ||
Cullen | [[File:Cullen_Skink.JPG|Cullen skink served in a bowl|thumb|right]] | ||
The primary ingredient in Cullen skink is smoked haddock, specifically the finnan haddie variety, which is traditionally smoked over green wood and peat. The fish is poached in milk, which forms the base of the soup. Potatoes are added to provide thickness and substance, while onions contribute to the overall flavor profile. | |||
To prepare Cullen skink, the smoked haddock is first simmered in milk until it is cooked through. The fish is then removed, and the milk is used to cook the diced potatoes and onions until they are tender. The haddock is flaked and returned to the pot, and the soup is seasoned with salt, pepper, and sometimes a touch of [[parsley]] or [[chives]] for garnish. | |||
==Variations== | |||
There are several variations of Cullen skink, depending on regional preferences and available ingredients. Some recipes call for the addition of [[leek]]s or [[celery]] to enhance the flavor. Others may use [[cream]] to create a richer texture. In some modern interpretations, the soup is blended to a smooth consistency, although traditionalists often prefer a chunkier texture. | |||
==Cultural Significance== | ==Cultural Significance== | ||
Cullen | Cullen skink is a staple of Scottish cuisine and is often served as a starter at formal dinners and celebrations. It is particularly popular during the colder months due to its warming and comforting qualities. The dish is also a common feature at [[Burns supper]]s, where it is served alongside other traditional Scottish dishes. | ||
== | ==Related Pages== | ||
* [[Scottish cuisine]] | * [[Scottish cuisine]] | ||
* [[Haddock]] | |||
* [[Soup]] | |||
* [[Burns supper]] | |||
[[Category:Scottish cuisine]] | [[Category:Scottish cuisine]] | ||
[[Category:Fish dishes]] | [[Category:Fish dishes]] | ||
[[Category:Soups]] | [[Category:Soups]] | ||
Latest revision as of 18:43, 23 March 2025
Scottish soup made with smoked haddock
Cullen skink is a traditional Scottish soup made with smoked haddock, potatoes, and onions. It originates from the town of Cullen in Moray, on the northeast coast of Scotland. This hearty soup is known for its rich, creamy texture and distinctive smoky flavor.
Ingredients and Preparation[edit]
The primary ingredient in Cullen skink is smoked haddock, specifically the finnan haddie variety, which is traditionally smoked over green wood and peat. The fish is poached in milk, which forms the base of the soup. Potatoes are added to provide thickness and substance, while onions contribute to the overall flavor profile.
To prepare Cullen skink, the smoked haddock is first simmered in milk until it is cooked through. The fish is then removed, and the milk is used to cook the diced potatoes and onions until they are tender. The haddock is flaked and returned to the pot, and the soup is seasoned with salt, pepper, and sometimes a touch of parsley or chives for garnish.
Variations[edit]
There are several variations of Cullen skink, depending on regional preferences and available ingredients. Some recipes call for the addition of leeks or celery to enhance the flavor. Others may use cream to create a richer texture. In some modern interpretations, the soup is blended to a smooth consistency, although traditionalists often prefer a chunkier texture.
Cultural Significance[edit]
Cullen skink is a staple of Scottish cuisine and is often served as a starter at formal dinners and celebrations. It is particularly popular during the colder months due to its warming and comforting qualities. The dish is also a common feature at Burns suppers, where it is served alongside other traditional Scottish dishes.
