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Traditional Scottish Cullen Skink Soup
Super tasty and with only a few ingredients this is a classic fish soup from Scotland
Ingredients
- 350 g haddock finnan haddockor any other smoked haddock
- 1/2 onion chopped
- Bouquet Garnet
- 250 ml water
- 150 g potatoes peeled and chopped into small pieces
- 150 ml milk
- 10 g butter
- Salt and pepper to taste
- chives chopped to decorate
Instructions
- Put the haddock, chopped onion, water and bouquet garnet into a pan and bring it to the boil.
- Cover the pan and reduce the heat to a simmer for 10 minutes or until the fish flakes easily.
- Remove the fish with a slotted spoon and remove the skin and bones. Reserve the cooked fish flesh and toss the skin and bones back into the pan.
- Simmer this uncovered for 20 minutes to create a lovely rich fishy stock.
- Strain this fish stock and disscard the solids. Pour the stock back into your pan and add the chopped potatoes.
- Simmer for approximately 15 minutes until the potatoes are tender and cooked through.
- Remove the potatoes with a slotted spoon and mash them in a bowl with the butter.
- Add the milk to the pan and bring to the boil.
- Add the mashed potatoes to the pan and stir well.
- Now add the flaked fish, season well and serve with a sprinkling of snipped up chives.
Notes
Your Cullen Skink will keep for up to 4 days in the fridge and can be frozen for up to 6 months.
Use smoked haddock or any haddock for this delicious Scottish fish soup recipe,
Nutrition
Calories: 247kcalCarbohydrates: 20gProtein: 33gFat: 3gSaturated Fat: 2gTrans Fat: 1gCholesterol: 103mgSodium: 422mgPotassium: 962mgFiber: 2gSugar: 6gVitamin A: 232IUVitamin C: 17mgCalcium: 129mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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