Cullan Skink Serves 2 -3
- 340g (12oz) smoked haddock, defrosted, skinned and cubed
- 55g (2oz) butter
- 1 onion, finely chopped
- 1 stick celery, finely chopped
- 225g (8oz) potatoes, peeled and diced
- 300ml (10 fl oz) fish or vegetable stock
- 425ml (15 fl oz) milk
- freshly milled black pepper
- 4 15ml spoon (4 tbsp) fresh chopped parsley
- 3 15ml spoon (3 tbsp) double cream
Tip: A traditional soup originating from the little fishing village of Cullen on the Moray Firth in Scotland. Skink is a word for soup. It can be varied by adding bacon, vegetables or using a mixture of smoked and white fish.
- Melt the butter in a large saucepan. Cook the onion and celery for 2 minutes.
- Add the potatoes and cook for 1 minute. Add the stock and bring to the boil, reduce the heat and simmer for 10-15 minutes.
- Add the fish, milk, black pepper, and 3 x 15ml spoon (3 tablespoons) of parsley. Simmer for 5 minutes. Add the cream and sprinkle with the remaining parsley and serve with crusty brown bread.
NUTRITIONAL VALUES PER PORTION (APPROX) 532 Kilocalories; 35g Protein; 31g Fat; 29g Carbohydrate; 3g Fibre.Recipe kindly donated by The Seafish Industry