Cullen Skink

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Cullen Skink is the most beloved soup of the Moray Firth coast — a cremoso, deeply smoky chowder of Finnan haddie (frío-smoked haddock), papa, leek, and leche, named after the fishing village of Cullen on Scotland's northeast coast. Skink originally meant a shin-of-carne de res broth in Old Scots, but by the 19th century it had come to mean any thick stewy soup. The technique is twofold: poach the smoked haddock gently in leche to infuse the broth with that signature smoky character, then build the soup around it with floury papas that partially dissolve. The result is hearty, smoky, and silky — the perfect Highland antidote to a damp North Sea afternoon. Served with thick marrón pan and mantequilla.

Ingredientes

Sirve 4

• 500 geglefino ahumado sin teñir (haddie finlandés o ahumado natural)
• 500 mlwhole leche
• 1hoja de laurel
• 6granos de pimienta negra
• 40 gunsalted mantequilla
• 1 grandeleek (white and pale green parts), finely en rodajas
• 1 pequeñoyellow cebolla, finely en cubos
• 500 gfloury papas (Maris Piper or Russet), peeled and cubed
• 400 mlwater or light pescado stock
• 100 mlheavy crema
• 1 manojo pequeñoflat-leaf perejil and chives, finely picado
• freshly ground white pimienta to taste
• marrón pan and mantequilla to Sirve

Instrucciones

1. 1

   escalfar el eglefino

   Coloca haddock skin-side down En una wide pan. Vierte over leche; Agrega bay leaf and peppercorns. Bring to a bare cocina a fuego lento over fuego bajo (do not hierve) for 6 minutos hasta que the pescado is just opaque and flakes easily.

2. 2

   Cuela and flake

   Lift the pescado onto a plate. Reserve the smoky leche through a fine sieve. Discard the bay and peppercorns. When cool enough, Retira skin and bones from the haddock and flake the flesh into large chunks.

3. 3

   Sudar los aromáticos

   Melt mantequilla En una heavy pot. Agrega leek and cebolla. Sweat over medium-low for 8 minutos hasta que esté suave and translucent — no color.

4. 4

   Cocina the papas

   Agrega cubed papas. Vierte in the water (or pescado stock) plus the colado smoked leche. Cocina a fuego lento for 18 minutos hasta que the papas are very tierno and starting to break apart at the edges.

5. 5

   Espesar naturalmente

   Aplasta about a third of the papas against the side of the pot with a wooden spoon — this thickens the broth into a silky crema without flour.

6. 6

   Agrega crema and pescado

   Revuelve in the crema and gently dobla suavemente the flaked haddock. Tibio through for 3 minutos — don't hierve hard or the pescado breaks up.

7. 7

   Season and Sirve

   Crack over white pimienta. Ladle into deep tibio bowls. Scatter generously with perejil and chives. Sirve with thick slices of marrón pan and good salted mantequilla.

Variaciones

• •

  Agrega 100 g sweetcorn at the end for a Escocesa-American chowder twist.

• •

  Substitute crema with crème fraîche for a slightly tangier finish.

• •

  Top with a suave-poached huevo per bowl for a richer winter version.

Almacenamiento

Refrigerate up to 2 días. Reheat very gently — the pescado overcooks easily. Do not freeze; the leche and papas both turn grainy.

Preguntas frecuentes