recipe for Cullen Skink is one of Rick Stein's which
we have kindly had permission to reproduce which should
whet your appetite for more.
find out more about Rick Stein and his passion for seafood
have a look at his biography
further information about his restaurants in Padstow,
Cornwall, his new cookery school and to see his online
delicatessan visit his website - click
you would like to know more about his books and how
to order them have a look at our Bookstore
which will also link you to Amazon for further details.
for Cullen Skink
to make Cullen Skink
g (2 oz) butter
1 onion, finely chopped
1.2 litres (2 pints) creamy milk
750 g (1 1/2 lb) floury potatoes such as Maris Piper
or King Edwards, peeled and diced
450 g (1 lb) undyed smoked haddock fillet
2 tablespoons chopped parsley plus a little extra
Salt and freshly ground black pepper
the butter in a pan, add the onion and cook gently
for 7 - 8 minutes until it is soft but not browned.
in the milk and bring to the boil.
Add the diced potatoes and simmer for 20 minutes until
they are really soft.
the smoked haddock and simmer for 3 - 4 minutes, until
it is cooked and will flake easily.
lift the fish out onto a plate and leave to cool slightly.
Meanwhile crush some of the cooked potatoes up against
the side of the pan with the wooden spoon to thicken
the soup a little.
the smoked haddock is cool enough to handle, break
the fish into flakes, discarding the skin and any
fish to the pan and stir in the parsley and some seasoning
garnished with a little more chopped parsley.
visit Rick Stein's website which features regular new
recipes - click