Description
Cullen Skink is a traditional Scottish fish stew made with smoked haddock, potatoes, and onions, simmered in milk for a hearty and comforting dish.
Ingredients
Units
Scale
- 500g or 1lb undyed smoked haddock fillets
- 1 medium onion, peeled and sliced
- 900ml or 1 1/2 pints whole milk
- 1 large floury potato, peeled and diced
- 1oz or 30g butter
- 1 bay leaf
- Freshly grated nutmeg, to taste
- Salt and pepper, to taste
- Chopped parsley, for garnish
Instructions
- Melt the butter in a large pan over medium heat and cook the onion until soft and translucent, about 5 minutes.
- Add the diced potato, bay leaf, a good grating of nutmeg, and the milk. Bring to a gentle simmer and cook for about 15 minutes, or until the potato is almost cooked.
- Cut the smoked haddock into large chunks and add to the pan. Simmer for another 10 minutes, or until the fish is cooked through and the potatoes are tender.
- Remove the bay leaf and season the stew with salt and pepper to taste.
- Serve hot, garnished with chopped parsley.
Notes
For a richer flavor, use a combination of milk and cream. Cullen Skink is best served hot with crusty bread on the side. Leftovers can be stored in the refrigerator for up to 2 days. Reheat gently to avoid overcooking the fish.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Scottish
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 700mg
- Fat: 15g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg