Scottish Cullen Skink Recipe | Creamy Smoked Haddock & Potato soup
Hello guys and a very warm welcome back to What’s For Tea :) for tea tonight I’ll be making Cullen Skink…This is a thick , creamy soup made from smoked haddock and potatoes.
This soup is a local speciality, from the town of Cullen in Moray, on the north-east coast of Scotland. It’s served as an everyday dish across Scotland.
This s absolutely delightful. And by far, the tastiest recipe that I’ve shared with you guys. Just before I move on…the strangest thing just happened there….as I was editing this recipe I got a message from one of you guys asking if I could do a Cullen Skink! How bizarre is that? So Thomas, I guess this is for you!
OK guys, so this is what you’re going to need if you decide to give it a go....
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ShoppingList:
2 medium potatoes peeled and cubed into 1cm pieces
300ml of water
200ml of milk
50ml of single cream
1 small leek sliced
2 tablespoons of butter
A medium onion chopped
250g of un dyed smoked haddock (which is about two medium slices)
A good handful of fresh chopped parsley
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Let's Cook!
Melt butter in a saucepan over medium heat, then add onion and fry gently until starting to soften, add your leeks and soften slightly. Cook for about 5 minutes but do not allow to brown. Add potatoes and water and bring to boil. Simmer for 10-15 minutes.
Meanwhile in another pan, cover the haddock with the milk and cream, cook gently for about 8 minutes until just tender.
Flake gently with your wooden spoon into bite size pieces. Give it a good stir.
Add the milk and flaked fish to the other saucepan containing the potatoes and other ingredients and cook for a further 5 minutes.
Season with salt and pepper and add in the with chopped parsley.
Serve with crusty bread and butter.
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Thanks for watching guys :) x
Leek and Potato Chowder with Chilean Seabass
Ingredients
Soup
1 cup of diced leeks
1 cup of Yukon gold potatoes
½ cup of milk
1 cup of chicken stock
1 ½ tbsp of chopped parsley
¼ cup of heavy cream
¼ of a cut red bell pepper
1 garlic clove
¼ of a celery
2 slices of thick-cut smoked bacon (4oz)
3 tbsp of butter
1 lb of Chilean seabass
1 ½ tbsp of all-purpose flour
Warm Bacon Vinaigrette
2 tbsp of minced onion
1 slice of thick-cut smoked bacon (2oz)
2 tsp of olive oil
½ tbsp of chopped parsley
Salt and pepper to taste
1 tbsp of red wine vinegar
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#leekandpotatochowder #chileanseabass #chowder #soup #warmbaconvinaigrette #livioskitchen
Salmon And Leek Soup
Using LowFatLowCarb everyday will help you to discover new products, new flavors, new culinary skills and of course to eat better in a fun and easy way. Now, let's cook!!!
Never have I ever eaten such a delicious fish soup❗Easy and Healthy 30 MIN fish soup!
Friends, I want to show you the recipe for one of my favorite soups! I like that it is really easy to prepare, fast (30-40 minutes maximum), no need to cook the broth separately, excellent taste! It is boneless fish fillets (cod) that are used here, this increases and speeds up the process. You can add more salmon, shrimp, or any seafood of your choice.
Recipe: 6-7 servings
1 medium or large onion
1 medium carrot
1 celery stalk
1 small bell pepper or ½ large
2-3 garlic cloves
2 tbsp. vegetable oil
1tbsp. butter
1 large tomato
4-5 medium potatoes
1.5-2 liters of hot water
salt, black pepper to taste
1 bay leaf
~ 500 g cod fillet
small bunch of dill
½ cup cream 20-22% fat (optional), warm a little so that they are not cold
In a medium-sized saucepan (I have 3 liters), heat the vegetable and butter, add the onion, and sauté for 2-3 minutes, occasionally stirring to make it softer. Then add carrots, celery, bell peppers, garlic, a pinch of salt, and black pepper, and let fry for a few more minutes, stirring occasionally. Add chopped tomato, and stir. After a minute or two, put chopped potatoes, pour one and a half to two liters of boiling water, salt, and pepper, put a bay leaf, and bring to a boil. Boil vegetables without a lid over low heat until the potatoes are half cooked, about 3-5 minutes, then put the pieces of fish and cook for another 3-4 minutes. Optionally, in the end, pour in half a glass of cream and add a handful of dill, let it boil for 1 minute (it should not boil too much!), Then turn off the heat.
Let it brew for 10 minutes. Sprinkle with herbs before serving. Serve with crackers, toast, some delicious dark bread!
Soup can be stored in the refrigerator for 4-5 days without any problems)
You must try this super simple and delicious recipe!
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Thank you for watching!