We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.
By clicking "Accept", you agree to our use of cookies. Our cookie policy.
Cullen Skink
0 Likes
Prep Time: 30 minutes
Cook Time: 60 minutes
Total Time: 90 minutes
Smoky Scottish coastal town soup, warming and delicious.
Ingredients:
2pounds smoked haddock fillets, undyed
2.5 cups milk
2 large baking potatoes, peeled and diced
1 large onion, finely chopped
groundblack pepper to taste
2tablespoons choppedfresh parsleyfor garnish
Instructions:
Combine haddock and milk in a saucepan over medium heat. Simmer for 15 minutes until the fish flakes easily. Remove fish with a slotted spoon and set aside. Add potatoes and onion to the milk, and simmer for 10 minutes until tender.
Pour the pan contents into a blender, blending in batches if necessary, until smooth and creamy. Put the mixture back in the pan, break up the fish into the soup. Gently heat it through without boiling. Serve right away, adding pepper to taste and garnishing with parsley as desired.