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Cullen Skink
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
1
Poach haddock in milk for 8 minutes. Remove fish, reserving poaching liquid. Flake fish discarding skin.
2
Cook onion in butter until soft. Add potatoes, reserved milk and fish stock. Simmer 15 minutes.
3
Mash some potato to thicken. Add cream and flaked fish. Simmer 5 minutes.
4
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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