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Smoked Haddock Soup (Cullen Skink)
Summary
| Yield | |
|---|---|
| Source | My Grandmother! |
| Prep time | 45 minutes |
| Recipes | Soups and Stews |
| Seasons | |
| Your Tags |
Description
Ingredients
| 1 | lb | smoked haddock |
| 1 | onion, peeled and cut in half through the root | |
| about 6 whole cloves | ||
| about 1/2 lb of leftover mash, otherwise same amount of floury potatoes, peeled, diced small and cooked | ||
| about 1 pint WHOLE milk (don't try semi-skimmed, it'll split) | ||
| handfull of flat-leaf parsley, finely chopped | ||
| Salt and pepper to taste - lots of pepper is good, but the salt will depend on the saltiness of your fish | ||
| 1 | lb | smoked haddock |
| 1 | onion, peeled and cut in half through the root | |
| about 6 whole cloves | ||
| about 1/2 lb of leftover mash, otherwise same amount of floury potatoes, peeled, diced small and cooked | ||
| about 1 pint WHOLE milk (don't try semi-skimmed, it'll split) | ||
| handfull of flat-leaf parsley, finely chopped | ||
| Salt and pepper to taste - lots of pepper is good, but the salt will depend on the saltiness of your fish |
Notes
'Skink' is (Scots) Gaelic for essence.
Instructions
Stud the onion halves with the cloves.
Place the haddock (cut the fillet in half if necessary, it want's to pretty much all lie flat on the bottom of the pan) and onion halves in a frying pan or saute pan or wide bottomed sauce pan. Pour in enough milk to cover the fish. Place on a low heat and bring to a simmer. Simmer until the fish is just cooked, about 15 minutes, depending on the thickness of the piece.
Remove the fish from the milk with a slotted spoon and put on a plate to cool. Allow the milk and onion to simmer for another 15 minutes or so.
While the milk finishes simmering, take the skin off the haddock, if necessary, and flake the fish.
When the milk is done, take out the onion. Strain the milk through a sieve into a saucepan. Add the flaked haddock and cooked potato or mash to the milk and heat up again, don't quite let it boil. If you're using cooked potato, you might want to mash it up a little to give some thickness to the soup, but it works fine just with potato chunks
Stir in the parsley, grind in some pepper. Taste, then add salt. Some smoked haddock is very salty, so be cautious.
Serve with some good bread.
Comments
Curiosity piqued
Cullen is my maiden name! Except ours is the Irish varient, Cullin.
I don't know where I would find smoked haddock. I don't suppose this would work with smoked salmon, or fresh haddock?
smoked fish
I don't know about haddock specifically, but try a Jewish deli-- you should be able to find a lot of different smoked fish there.
Rural isolation :( No deli of any sort
I live in rural upstate NY. We have a Red Lobster in town, and that's the extent of it!
hmm...
Well, the recipe basically looks to me like a chowder. So you could probably use fresh haddock and add bacon or something for the smoky flavor. There are also online sources. Are you near Toronto or Buffalo or Saratoga or anything? Even western Massachusetts? Those are all places with decent-sized Jewish populations. I guess Toronto might be a problem with agricultural customs inspections though.
lack of smoked haddock
I wouldn't try it with smoked salmon, I think the texture would be wrong. I think Becky's right, the combination of smoked bacon and fresh haddock might work quite well. No advice on getting the stuff, I'm afraid. Although in the UK people do have smoked fish delivered down from Scotland (where the good stuff tends to be made), which works pretty well, as long as you know you're going to be in for the delivery
zillah
Wholefooods has great smoked
Wholefooods has great smoked haddock. Smoked cod works just as well.
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