Cullen Skinke Soup (Smoked Haddock chowder)

 

Cullen Skinke Soup (Smoked Haddock chowder)

Cullen Skinke Soup is traditionally Scottish food, but it’s also Irish because there are strong ties between Scotland and Ireland that goes way back in both histories. I’m proud to say that although I had always related to be Irish, I learned that my Kilbride ancestors originally came from Scotland. This is one of the reasons why I love doing research about the United Kingdom and learning from people like Aunt Katie and other members of my father’s family throughout the UK over the years about our connection to the UK on many levels. Although Aunt Katie and the elders I used to correspond with are long gone now, keeping her memory alive by sharing Aunt Kate’s recipes with all of you, helps me continue with my connection to the old country.  So let’s make some Cullen Skinke Soup.

Ingredients

1 whole leek clean, separate green end from the white stem

2 banana shallot / 4 – 6 small shallots

2 fillets of pale smoked haddock

1-1/4 cups whole milk

1-1/4 cups stock (fish/ chicken/ veg are all fine)

2-1/2 cups peeled and cubed potatoes

1-1/4 cups celery cubed  

1/2 cup double cream

¼ cup butter

Directions

Have your butcher clean and remove the spine from the Haddock or do it yourself. Once the Fish is cleaned, place it in a bowl of cold milk.   After soaking it in milk for a few hours, cut the fish up into bite sized pieces and return to the milk bath.

Finely dice the white of the leek and the shallots. Save the root ends of both the links and shallots and allow them to soak in the milk bath with the fish.

In a stock pot, place a few tablespoons of the butter and allow to melt. Add the leeks and shallots and allow them to sweet and soften. You don’t want them to brown or crystalize, so be careful to watch the pot. Keep the heat low and be patient, if you brown the veg you will discolor the final appearance of the soup. You want to retain the pure white, beautiful broth as much as possible.

Now add the cubed potatoes and celery, fold into the leek and shallot mix, and ensure the potato is incorporated and coated in the buttery veg. If necessary, add more butter to the pan to ensure everything is coated.

Cook for a few minutes making sure not to brown any of the veggies. At this time, remove the haddock from the milk bath along with the roots you have in there and add to the pot. Heat the milk until it is just about boiling, then turn off the heat. Let it sit in the pot over night to allow the flavors to mingle.

The next day take out of fridge and let it get to room temp. Once at room temp, place on stove and gently bring up the heat and add your broth. Continue cooking to allow veggies to finish cooking and become soft. Do not allow it to come to a hard boil, be patient and let it cook slowly on low heat. the heat up to a simmer but do not allow it to boil. Be gentle and look after this broth. Should take about 30 minutes until veggies are at the perfect texture for this soup.

Once your veggies are cooked, add the chopped green leeks and the haddock, and the double cream. Stir through and combine all ingredients.

Cover the pan with a lid or some foil if you don’t have one and remove from the heat. The residual heat in the broth will perfectly poach your fish and achieve the objective temperature of the veg.

You can now leave this to cool completely (uncovered) and it will keep for 3 days in a fridge and you can reheat it when you need. Heat to a simmer but ensure the veg/fish is not catching on the bottom of your pan.

When ready to serve, cut some fresh bread and cube some butter then top the butter with good quality flaked sea salt.

 

Elizabeth Kilbride is a Writer and Editor with forty years of experience in writing with 12 of those years in the online content sphere. Author of 5 books and a Graduate with an Associate of Arts from Phoenix University in Business Management, then a degree. Mass Communication and Cyber Analysis from Phoenix University, then on to Walden University for her master’s in criminology with emphasis on Cybercrime and Identity Theft and is currently studying for her Ph.D. degree in Criminology. Her work portfolio includes coverage of politics, current affairs, elections, history, and true crime. Elizabeth is also a gourmet cook, life coach, and avid artist in her spare time, proficient in watercolor, acrylic, oil, pen and ink, Gouche, and pastels. As a political operative having worked on over 300 campaigns during her career, Elizabeth has turned many life events into books and movie scripts while using history to weave interesting storylines. She also runs 7 blogs that range from art to life coaching, to food, to writing, Gardening, and opinion or history pieces each week. 

British Fare, Potpourri of Frugality. Kilbride