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Cullen skink
Cullen skink
Cullen skink is a traditional Scottish soup made with smoked haddock, potatoes, onions, and cream. It’s a delicious and comforting dish that originated from the coastal town of Cullen in Northeast Scotland.
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Ingredients
- 1 lb smoked haddock fillets
- 2 tablespoons butter
- 1 medium onion finely chopped
- 2 leeks thinly sliced
- 2 medium potatoes peeled and diced
- 2 cups fish stock or vegetable stock
- 1 cup whole milk
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh parsley chopped (for garnish)
Instructions
- Start by poaching the smoked haddock fillets in a pan of simmering water for about 8-10 minutes until cooked. Once done, remove the haddock from the water and set aside to cool. Once cooled, flake the haddock into small pieces, discarding any skin or bones.
- In a large pot, melt the butter over medium heat. Add the chopped onion and sliced leeks, and cook until they become soft and translucent, about 5 minutes.
- Add the diced potatoes to the pot and stir to coat them with the buttery mixture. Cook for another 2-3 minutes.
- Pour in the fish or vegetable stock and bring the mixture to a simmer. Let it cook for about 10-15 minutes or until the potatoes are tender.
- Add the flaked smoked haddock to the pot, followed by the milk and cream. Stir gently to combine all the ingredients and let the soup simmer for another 5 minutes.
- Season with salt and pepper to taste. Remember, the smoked haddock is already naturally salty, so be careful not to over-season.
- Once the soup is heated through, remove from the heat and let it cool slightly. You can use a handheld blender or a regular blender (in batches) to blend the soup until smooth, or you can leave it chunky if you prefer a more rustic texture.
- Return the soup to low heat, allowing it to warm up before serving. Make sure it doesn’t boil.
- Ladle the Cullen skink into bowls, garnish with chopped fresh parsley, and serve hot with crusty bread or buttered rolls.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 515kcal (26%)Carbohydrates: 33g (11%)Protein: 38g (76%)Fat: 26g (40%)Saturated Fat: 15g (94%)Polyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 163mg (54%)Sodium: 1317mg (57%)Potassium: 1302mg (37%)Fiber: 4g (17%)Sugar: 9g (10%)Vitamin A: 1826IU (37%)Vitamin C: 29mg (35%)Calcium: 260mg (26%)Iron: 4mg (22%)
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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