Cullen Skink (Scottish Fish Soup)
My take on the traditional Scottish Fish Soup - Cullen Skink. Made using undyed smoked haddock, potatoes, milk and onion.
Ingredients
- 75 g salted butter
- 1 leek
- 1 onion
- 550 g potatoes unpeeled weight
- 750 ml whole milk
- 500 ml chicken stock or vegetable
- 360 g large dyed smoked haddock fillets 2 large fillets
- 10 g fresh chives
- 1 teaspoon salt
Instructions
- Melt 75 g salted butter in a large pan.
- Finely chop 1 onion and 1 leek and add to pan, cook until softened (approx 10-15 minutes).
- Peel 550 g potatoes. Once peeled, weigh out 150g of potatoes, chop into quarters and boil in salted water until soft. Mash or rice these and they’ll be added to the soup at the end to thicken it slightly.
- Chop the remaining potato into 1cm (½) cubes.
- Once the vegetables have softened, add 750 ml whole milk, 500 ml chicken stock and cubed potatoes. Increase the heat until you achieve a near bubble (not boiling), then reduce to a medium heat and cook for approx 20 minutes.
- Add 360 g large dyed smoked haddock fillets to pan and simmer for 5-10 minutes until cooked and you can break it up into chunks with your spoon
- Mix through mash/riced potatoes and add 1 teaspoon salt
- Finely chop 10 g fresh chives and mix through before serving
Nutrition
Calories: 354kcalCarbohydrates: 29gProtein: 24gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 91mgSodium: 1110mgPotassium: 979mgFiber: 3gSugar: 10gVitamin A: 894IUVitamin C: 22mgCalcium: 219mgIron: 2mg
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