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Cullen skink - Wikipedia, the free encyclopedia

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Cullen skink
From Wikipedia, the free encyclopedia

Cullen skink is a thick Scottish soup made of smoked


haddock, potatoes and onions. An authentic Cullen skink
will use finnan haddie, but it may be prepared with any
other undyed smoked haddock.

Cullen skink

This soup is a local speciality, from the town of Cullen in


Moray, on the north-east coast of Scotland. The soup is
often served as a starter at formal Scottish dinners. Cullen
skink is widely served as an everyday dish across the
northeast of Scotland.
Local recipes for Cullen skink have several slight
variations, such as the use of milk instead of water or the
addition of single cream. Cullen skink was traditionally
served with bread.
It has been described as "smokier and more assertive than
American chowder, heartier than classical French
bisque."[1]
Cullen skink appears in many traditional Scottish cookery
books and appears in numerous restaurants and hotel
menus throughout Scotland, the UK, and internationally.
In 2012 a Guardian columnist described the dish as "the
milky fish soup which has surely replaced your haggises
and porridges as Scotland's signature dish".[2]

Cullen skink, served with bread


Type

Soup

Course

Starter
Scotland

Place of origin
Region or state

Cullen

Serving
temperature

Hot

Main
ingredients

Smoked haddock (finnan


haddie), potatoes and onions

Cookbook: Cullen skink

Media: Cullen

skink

Etymology
Skink is a Scots word for a shin, knuckle, or hough of beef, which has developed the secondary meaning of a
soup, especially one made from these. The word skink is ultimately derived from the Middle Dutch schenke
"shin, hough"[3] (cognate with the archaic English word shank). It is not to be confused with the skink, a
family of lizards belonging to the infraorder Scincomorpha.

See also
Clam chowder
List of fish dishes
List of soups
Scottish cuisine

References
1. Felicity Cloake, "How to cook perfect cullen skink" (http://www.guardian.co.uk/lifeandstyle/wordofmouth
/2012/jan/05/how-to-cook-perfect-cullen-skink), The Guardian, 5 January 2012.
2. Scott Murray, "John O'Groats: a new start for the end of the road" (http://www.theguardian.com/travel/2012/aug
/31/john-o-groats-scotland-makeover), The Guardian, 31 August 2012.
3. Robinson, M. (ed) The Concise Scots Dictionary, Aberdeen University Press 1985

2016-07-03 20:05

Cullen skink - Wikipedia, the free encyclopedia

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https://en.wikipedia.org/wiki/Cullen_skink

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Categories: Scottish soups Scottish cuisine Fish dishes Fish and seafood soups
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2016-07-03 20:05