Cullen Skink Potato Soup

Cullen skink potato soup recipe
Prep in Prep in:
10 mins
Cook in Cook in:
30 mins
Serves Serves:
4
Per Serving %RI
Kcals 326.2 16.3
Fat 13.1 14.6
Sat Fat 6.7g 22.3
Salt 0.4g 6.7
Sugar 7.0g

Method

Cullen skink is a wonderfully flavoursome thick soup made up of potatoes, onions and smoked haddock. The traditional Cullen skink recipe originates from Scotland and is named after a coastal town in the region of Moray hence the rich, warming nature of the dish. Follow our easy method below.  

  1. Cook the smooth potatoes in a pan of lightly salted boiling water for 20 minutes or until tender, drain and set aside.
  2. Meanwhile melt the butter in a large pan and gently fry the onion until soft.
  3. Add the water and fish to the pan and simmer gently for 8-10 minutes.
  4. Using a slotted spoon remove the fish (reserving the cooking liquor) and break into large chunks, discarding any bones and keep warm.
  5. Mash the potatoes and gently whisk into the reserved cooking liquor.  Gradually add the milk.
  6. Return to the boil, reduce the heat and simmer for 3-4 minutes to heat through.
  7. Stir in the fish and the cream, season to taste, garnish with the herbs and serve immediately. 

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Ingredients

450g smooth potatoes, e.g Desiree or Maris Piper, peeled and cut into chunks

25g butter

1 onion, peeled and finely chopped

300ml boiling water

450g undyed smoked haddock, skinned

425ml milk

3 tablespoons double cream

Freshly chopped chives, to serve

450g smooth potatoes, e.g Desiree or Maris Piper, peeled and cut into chunks 25g butter 1 onion, peeled and finely chopped 300ml boiling water 450g undyed smoked haddock, skinned 425ml milk 3 tablespoons double cream Freshly chopped chives, to serve

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