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Cullen Skink Soup RecipeCullen is a wee town here in the North east of Scotland and Cullen Skink is traditionally made with Finnan haddock, potatoes and onions. Finnan haddock is often called Finnan haddie. The word skink means soup or stew. The Cullen Skink recipe may also be called Smoked Haddock Chowder in some restaurants. |
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Ingredients For Cullen Skink:Smoked Haddock Water 1 Onion 1 pint of milk Mashed Potato Salt and pepper 25g butter The book Scots Cooking: The Best Traditional and Contemporary Scottish Recipes  by Sue Lawrence suggests using Jerusalem artichokes instead of potatoes for a delicious alternative Cullen Skink soup. Sue Lawrence also suggests using undyed smoked haddock fillets in Cullen Skink recipes.
Maw Broon from the Sunday Post has published a cookbook full of her favourite Scottish and family recipes. Read More About It! 
Cooking Directions For Cullen Skink:1. Skin the smoked haddock and cover with just enough boiled water to cover it. 2. Bring to the boil and then add the chopped onion. 3. Remove the haddock once it's cooked and remove the bones. Remove the head and tail. 4. Break up the fish into a dish and replace the bones into the pot and boil for one hour. 5. Strain the stock and put back to the boil. Boil the milk in a separate pot and then add to the stock along with the fish. 6. Add the salt and boil for several minutes then add the mashed tatties until you get a nice consistency. 7. Add the butter and pepper and serve. The Book Maw Broons Cookbook has a Cullen Skink recipe much like the www.scottishrecipes.co.uk Cullen skink recipe though it suggest the use of crushed peppercorns for an enhanced flavour. Buy Maw Broon's Cookbook at a discounted price and with free delivery available.
The book Nick Nairn's New Scottish Cookery  has a traditional Cullen Skink soup recipe. Nick Nairn recommends using top quality and undyed smoked haddock for a better flavoured soup. He further advises not freezing Cullen Skink soup because of the cream content.
The Cullen Skink soup recipe used at the cafe in Crathes Castle, Aberdeenshire can be found in the National Trust for Scotland book The Scottish Kitchen 
by Christopher Trotter. The National Trust for Scotland book The Scottish Kitchen also has the Crathes Castle Cullen Skink Tart recipe which was created by their chef
Alison Mitchell in their wonderful cafe.
The book Scots Cooking: The Best Traditional and Contemporary Scottish Recipes by Sue Lawrence has a Cullen Skink Tart recipe that she adapted after watching Derek the pie man at Alan McPherson's bakery make Cullen Skink pies.
The Hairy Bikers' Food Tour of Britain  by Si King and Dave Myers has a tasty recipe for cullen skink which uses additional ingredients to Scottish recipes such as leeks, fennel bulbs, white wine, shallots, garlic cloves and double cream
Best Place To Taste Cullen Skink
The tastiest place to try Cullen Skink soup is Ellen's Fish and Chip Shop in the village of Cullen on the main street. Ellen took the best 10 recipes for Cullen Skink from the local area and devised her own take away version. At only £1.50 it is great value and is lovely and thick with the freshest ingredients and has a lovely creamy taste. Second place goes to Zanres restaurant in Peterhead where you get a huge bowl full and a fresh hot roll for under £5. The Cullen Skink soup portion will satisfy the hungriest of appetites. Play our fun, free Whack The Haggis game at our other website www.aboutaberdeen.com Scottish Cook Books 
Cullen Skink Tart Cullen Skink tart was a recipe on the Channel 4 television programme Come Dine With Me on Friday 21 November 2008. This edition of Come Dine With Me was from Aberdeen and another of the dinner party hosts cooked Cullen Skink and used carnation milk which she said was a Shetland tradition. The Pennan Inn Cullen Skink soup recipe, as given to Scotland's First Minister Alex Salmond can be read in Taste Ye Back: Great Scots and the Food That Made Them 
A simpler and plainer Cullen Skink recipe, recommended for people recovering from an illness can be found in Taste Ye Back: Great Scots and the Food That Made Them
In the 2007 TV programme The Restaurant with top chef Raymond Blanc the contestants were given the task of cooking eels. Scottish contestants Grant and Laura who ran a Scotland French restaurant during the reality television program cooked a Scots Cullen Skink with the eel replacing the haddock ingredient. Local Food Heroes In September 2007 Downies of Whitehills in Aberdeenshire, Scotland was short listed for their handmade cullen skink soup which is made from local Aberdeenshire ingredients. The Downies luxury cullen skink was nominated for the Local Food Heroes category of the Quality Food Awards 2007. The smoked haddock soup was created by one of the partners of Downies, Mr Alan Downie, own recipe. If Downies of Whitehills win with their homemade cullen skink recipe then they will also win a contract to supply Tesco with cullen skink soup. The winner of the Local Food Heroes category of the Quality Food Awards 2007 will be announced at a special ceremony in London on the 28 November 2007. |
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