Easy Cullen Skink
A Scottish soup where the smoked haddock does double duty — poached gently in milk first, then that same smoky milk becomes the base the potato and onion simmer in.
Total time
40 min
Prep
15 min
Cook
25 min
Difficulty
easy
Cuisine
Scottish
gluten-freehigh-protein
Ingredients
400gsmoked haddock
4potato, cubed
2 cups / 1milk and onion
Instructions
1
Poach smoked haddock gently in milk.
2
Flake the fish and reserve the poaching liquid.
3
Simmer potato and onion in the poaching liquid until tender.
4
Return flaked fish to the pot, warm through, serve with crusty bread.
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