The dish, Cullen Skink, originates from which country?

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 appears in many traditional Scottish cookbooks 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".

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" (cognate with the English word shank and German Schenkel, 'thigh', and Schinken, 'ham"). It is not to be confused with the skink, a family of lizards belonging to the infraorder Scincomorpha.

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."

More Info: en.m.wikipedia.org

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12 Comments

earlepg

Mark Gavin, I used the double chance because I couldn't decide whether to choose Scotland or Ireland.

earlepg

teresab, This Californian had that thought at first also

Pat Wells

I never see dishes from Scotland, England, or Ireland with fresh or raw vegetables.

Merri Sillery

teresab, being a Floridian, that was the first thing that came to mind. Lol

teresab

As long as nobody uses skinks and lizards as ingredients.

Beverley Samson

That's exactly what I thought too. So Scottish it's.

Mark Gavin

If you don't know the other answers are wrong, don't put them in! Cullen skink is also a traditional Irish dish, principally because the original Scots and Irish shared many aspects of their culture, to the benefit of both. I chose Scotland as my answer, since cullen skink is more likely, in modern times, to be found on a Scottish menu than an Irish one. But Ireland is not a wrong answer here.