Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 4
Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.
Fish
Base
Finish
Equipment
Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; food thermometer; heatproof spoon; spatula.
Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.
Steps
Poach · About 8 min
- Simmer 500 g smoked haddock, 600 ml milk, 1 bay leaf gently 5–8 minutes until 63°C / 145°F; lift out, remove skin and bones and flake. Reserve milk.
Check: Look for this result: 63°C / 145°F; lift out, remove skin and bones and flake.
Base · About 15 min
- Soften onion in butter from 40 g butter, 150 g onion, chopped, 500 g potatoes, diced, 500 ml water 6 minutes; add potatoes and water, simmer 15 minutes.
Finish · About 7 min
- Add reserved milk and fish; warm through, remove bay and add 20 g parsley, ¼ tsp pepper.
Tips
- Check smoked fish for pin bones before returning it to soup.
- Use the texture and doneness checks in the method; cooking times depend on your pan and heat.
Substitutions
- Use another naturally smoked white fish.
Storage
- Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
- Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
- For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.
Make ahead
- Prepare the measured ingredients for Cullen Skink one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.
FAQ
What matters most when making Cullen Skink?
Check smoked fish for pin bones before returning it to soup.
What can I substitute in Cullen Skink?
Use another naturally smoked white fish.
Can I prepare Cullen Skink ahead?
Prepare the measured ingredients for Cullen Skink one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
