Scottish Cullen Skink
Scottish Cullen Skink is a traditional soup from the North Atlantic island of IONA, known for its rich and creamy texture with hearty chunks of smoked haddock.
Ingredients
- 1 lb smoked haddock, skin removed
- 1 onion, finely chopped
- 2 large potatoes, diced
- 2 cups fish or vegetable stock
- 1 cup whole milk (or coconut milk for dairy-free option)
- 2 tbsp butter (or dairy-free margarine)
- Salt and pepper to taste
Instructions
- Place the haddock in a large pot and cover with cold water. Bring to a gentle simmer and cook for 8-10 minutes until the fish is just cooked. Remove the fish from the water and set aside to cool.
- In the same pot, melt the butter and sauté the chopped onion until soft.
- Add the diced potatoes and stock to the pot. Simmer for 15 minutes or until the potatoes are tender.
- Flake the cooked haddock into large chunks and add to the pot.
- Pour in the milk and simmer for another 5 minutes. Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley if desired.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 30 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Fat
- 20g
- Carbohydrates
- 15g
Supplies
Large pot Wooden spoon Knife Cutting board
Tools
Potato masher (optional)
Serving suggestions
Serve with crusty bread or oatcakes for a complete meal.
Tips & tricks
For added flavor, you can add a splash of whisky to the soup before serving.
Cost
$20