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Cullen Skink RECIPE

Rick SteinThis 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.

To find out more about Rick Stein and his passion for seafood have a look at his biography page.

For further information about his restaurants in Padstow, Cornwall, his new cookery school and to see his online delicatessan visit his website - click here.

If 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.

Ingredients for Cullen Skink

50 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 to garnish
Salt and freshly ground black pepper

How to make Cullen Skink
  • Melt the butter in a pan, add the onion and cook gently for 7 - 8 minutes until it is soft but not browned.
  • Pour in the milk and bring to the boil.
  • Add the diced potatoes and simmer for 20 minutes until they are really soft.
  • Add the smoked haddock and simmer for 3 - 4 minutes, until it is cooked and will flake easily.
  • Carefully 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.
  • When the smoked haddock is cool enough to handle, break the fish into flakes, discarding the skin and any bones.
  • Return fish to the pan and stir in the parsley and some seasoning to taste.
  • Serve garnished with a little more chopped parsley.

Serves 4


To visit Rick Stein's website which features regular new recipes - click here

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