Scottish Cullen Skink Recipe

Made with smoked haddock, potatoes, onions, and cream, this hearty soup is a true comfort food. In this recipe, we'll show you how to make a delicious and authentic Cullen Skink at home that will transport you straight to the rugged Scottish coast.

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Prep Time 15

Cook Time 35

Total Time 50

Course Dinner, Healthy, Lunch, main course, Main Dishes, Seafood, Side Dish, Snack, Snacks, Soups

Cuisine English, Scottish

Servings people

Calories 562 kcal

Equipment

Ingredients

2 Smoked Haddock Fillets
2 cups Water
1 Onion Finely Chopped
1 Leek Finely Chopped
2 Potatoes Peeled And Diced
2 cups Milk
1/2 cup Heavy Cream
Salt And Pepper To Taste
Chopped Parsley For Garnish

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Instructions

Place the smoked haddock fillets in a large pot with 2 cups of water.
Bring to a simmer over medium heat and cook for 8-10 minutes, until the fish is cooked through.
Remove the fish from the pot and set aside.
In the same pot, add the chopped onion, leek, and diced potatoes. Cook over medium heat for 5-7 minutes, until the vegetables are soft.
Add enough water to cover the vegetables, and bring to a boil. Reduce heat and simmer for 10-15 minutes, until the potatoes are tender.
While the soup is simmering, flake the cooked haddock into small pieces, discarding any skin or bones.
Using a handheld blender, puree the soup until smooth. Alternatively, transfer the soup to a blender and puree in batches.
Add the milk and heavy cream to the soup, and stir until combined. Gently fold in the flaked haddock, and season with salt and pepper to taste.
Simmer the soup for another 5-10 minutes, until heated through. Serve hot, garnished with chopped parsley.

Nutrition

Serving: 1cupCalories: 562kcalCarbohydrates: 62gProtein: 15gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 97mgSodium: 144mgPotassium: 1480mgFiber: 6gSugar: 19gVitamin A: 2017IUVitamin C: 52mgCalcium: 411mgIron: 3mg

Keyword Cullen Skink, fish soup, scottish

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