Name: Cullen Skink, the delicious Scottish smoked fish soup
Prep time: 15 min
Cook time: 30 min
Yield: 4 servings
Ingredients: 15 g of butter; 325 ml of whole milk; 4 tablespoon of flat-leaf parsley; 400 g of potato; 1 onion; 400 ml of water; 170 g of smoked haddock

Cullen Skink, the delicious Scottish smoked fish soup

01/14/2024 - Have you ever tried Cullen Skink, this delicious Scottish soup made with haddock, onions, potatoes, and milk? It's a delight; fragrant and comforting.

Soup Public

Course: Starter

Preparation time: 15 minutes

Cooking time: 30 minutes

Energy: 208 kcal / serving

Instructions

1. Peel the potatoes, wash them, and cut them into 1 cm cubes. Peel the onion and finely chop it.

Melt the butter in a pot. Sauté the diced onion for 5-7 minutes until they become translucent. They should not brown. Then add the potato cubes and pour in 400 ml of water.

Bring to a boil, then reduce the heat and let it simmer for 12 to 15 minutes, until the potato cubes are tender (but slightly firm).

Meanwhile, place the haddock in a saucepan and cover it with milk. I cut it in half for convenience.

Gently cook for about 5 minutes, at a very low simmer (or until the fish is tender). Count the time from when it starts to bubble. Remove the haddock from the milk with a slotted spoon (be sure to keep the milk in which it cooked). Let it cool slightly, then flake it into thin slices, making sure to remove all the bones.

Pour the cooking milk and the haddock flakes into the pot with the potatoes. Cook for another 5 minutes.

Taste, season if necessary (be careful, haddock is already salty. Personally, I didn't need to add salt), and sprinkle finely chopped flat-leaf parsley just before serving.