Description
Cullen Skink is a traditional Scottish soup made with smoked haddock, potatoes, and onions, offering a comforting and hearty meal.
Ingredients
Scale
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 1 medium potato, peeled and diced (about 1 cup)
- 2 cups fish stock or water
- 1 cup whole milk
- 8 ounces smoked haddock, skin removed and cut into chunks
- Salt and black pepper to taste
- 1 tablespoon fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Instructions
- In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
- Add the diced potato to the pot and stir for another 2 minutes.
- Pour in the fish stock or water, bring to a boil, then reduce the heat and let it simmer for about 10-15 minutes, or until the potatoes are tender.
- Add the smoked haddock to the pot and simmer for an additional 5 minutes, until the fish is cooked through.
- Stir in the whole milk and heat gently until warmed through. Do not let it boil.
- Season with salt and black pepper to taste.
- Serve hot, garnished with fresh parsley and lemon wedges on the side.
Notes
- For a creamier texture, blend a portion of the soup before adding the fish.
- You can substitute smoked haddock with any other smoked fish like salmon or trout for a different flavor profile.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Scottish
Nutrition
- Serving Size: 1 bowl
- Calories: 290
- Sugar: 2g
- Sodium: varies
- Fat: 14g
- Saturated Fat: varies
- Unsaturated Fat: varies
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 22g
- Cholesterol: varies