Cullen Skink

Name: Cullen Skink
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Scottish
Ingredients: 500g smoked haddock fillet; 500ml whole milk; 300ml fish stock; 2 medium potatoes, peeled and diced; 1 large onion, finely diced; 2 tbsp butter; 1/2 cup cream; fresh parsley to garnish; salt and white pepper to taste; crusty bread to serve

A thick Scottish soup, simmering smoked haddock and potato together, named after the small coastal town of Cullen.

Total time

40 min

Prep

15 min

Cook

25 min

Difficulty

easy

Cuisine

Scottish

Ingredients

500gsmoked haddock fillet

500mlwhole milk

300mlfish stock

2medium potatoes, peeled and diced

1large onion, finely diced

2 tbspbutter

1/2 cupcream

fresh parsleyto garnish

salt and white pepperto taste

crusty breadto serve

Instructions

Poach haddock in milk for 8 minutes. Remove fish, reserving poaching liquid. Flake fish discarding skin.

Cook onion in butter until soft. Add potatoes, reserved milk and fish stock. Simmer 15 minutes.

Mash some potato to thicken. Add cream and flaked fish. Simmer 5 minutes.

Season with salt and white pepper. Ladle into bowls, garnish with parsley and serve with crusty bread.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

207

Protein

5.9g

Fat

16.1g

Carbs

11.7g

Fiber

0.7g

Sodium

349mg

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