Cullen Skink Potato Soup

Cullen skink potato soup recipe
Prep in Prep in:
10 mins
Cook in Cook in:
30 mins
Serves Serves:
4
Per Serving %RI
Kcals 326.2 16.3
Fat 13.1 14.6
Sat Fat 6.7g 22.3
Salt 0.4g 6.7
Sugar 7.0g

Method

Cullen skink is a wonderfully flavoursome thick soup made up of potatoes, onions and smoked haddock. The traditional Cullen skink recipe originates from Scotland and is named after a coastal town in the region of Moray hence the rich, warming nature of the dish. Follow our easy method below.  

Cook the smooth potatoes in a pan of lightly salted boiling water for 20 minutes or until tender, drain and set aside.

Meanwhile melt the butter in a large pan and gently fry the onion until soft.

Add the fish and the water to the pan and simmer gently for 8-10 minutes.

Using a slotted spoon remove the fish (reserving the cooking liquor), break into large chunks, discarding any bones and keep warm.

Mash the potatoes then whisk into the reserved cooking liquor and gradually add the milk.

Return to the boil, reduce the heat and simmer for 3-4 minutes to heat through.

Stir in the fish and the cream, season to taste and serve immediately, garnished with chives.

Explore more winter recipes.

Ingredients

450g (1lb) smooth potatoes, peeled and cut into chunks

25g (1oz) Butter

1 Onion, finely chopped

450g (1lb) Undyed smoked haddock, skinned

300ml (½pt) Boiling water

425ml (1pt) Milk

3 tbsp Double cream

Salt & freshly ground pepper

Fresh chives to serve

450g (1lb) smooth potatoes, peeled and cut into chunks 25g (1oz) Butter 1 Onion, finely chopped 450g (1lb) Undyed smoked haddock, skinned 300ml (½pt) Boiling water 425ml (1pt) Milk 3 tbsp Double cream Salt & freshly ground pepper Fresh chives to serve

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