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Smoked haddock soup (Scottish Cullen Skink)

Soup Soup lunch Public
Course: Main course
Preparation time: 15 minutes
Cooking time: 20 minutes
Energy: 365 kcal / serving

Instructions

  • 1.   Sauté the onions in a pot with the butter
  • 2.   Add boiling water and the diced potatoes, cook until the potatoes are tender. If desired, add leeks at the same time as the potatoes.
  • 3.   Mash some of the potatoes finely to thicken the soup
  • 4.   Cook the haddock in milk for 5-10 minutes over medium heat
  • 5.   Remove the haddock from the milk, the haddock skin should come off easily
  • 6.   Add the milk to the first preparation and set the haddock aside. Season with salt, pepper, and parsley
  • 7.   Roughly chop the haddock before adding it to the dish
  • 8.   To enhance the fish flavor, you can add fish stock cube or dashi

Notes & Suggestions

  • You can also add some heavy cream for extra richness
  • To turn the recipe into seafood chowder, you can add shrimp or scallops, green onions along with the yellow onions, and also cornstarch to thicken the soup a bit, although I have not tested this yet
  • You can also vary the base fish with salmon or something else, either in addition to or instead of the haddock

Ingredients for servings

  • 25 g of butter
  • 1 medium onion
  • 300 g of potato
  • 2 drizzle of smoked haddock
  • 300 ml of milk
  • 300 ml of water
  • 1 fish broth (optional)
  • 1 bag of dashi (optional)
  • ½ medium leek
  • 2 tablespoon of sour cream
  • salt (according to taste)
  • parsley (according to taste)

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    365 kcal
    18 %
  • Fat
    17,69 g
    25 %
  • of which saturated
    11,59 g
    58 %
  • Carbohydrates
    37,78 g
    15 %
  • of which sugar
    12,84 g
    14 %
  • Protein
    10,24 g
    20 %
  • Fibers
    4,56 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.

Reference