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Cullen Skink

By: t.mcleod  
"A tasty warming soup originating from Cullen a small coastal town in the North of Scotland, with a unique smoked taste."

Rating: This weblink has been rated 2 times with an average star rating of 4.5 Read Reviews (2)

Rate/Review | 187 people have saved this

Prep Time:
30 Min
Cook Time:
1 Hr
Ready In:
1 Hr 30 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 2 pounds smoked haddock fillets, undyed
  • 2 1/2 cups milk
  • 2 large baking potatoes, peeled and diced
  • 1 large onion, finely chopped
  • ground black pepper to taste
  • 2 tablespoons chopped fresh parsley for garnish

Directions

  1. In a saucepan over medium heat, combine the haddock and milk. Simmer for about 15 minutes, or until the fish flakes easily with a fork. When the fish is done, remove it with a slotted spoon and set aside in a bowl. Add the potatoes and onion to the milk, and simmer until tender, about 10 minutes.
  2. Transfer the contents of the pan to a blender, in batches if needed, and blend until smooth and creamy. Return to the pan and flake the fish into the soup. Heat through gently, do not boil. Serve immediately. Season with pepper and garnish with parsley to individual tastes.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 329 | Total Fat: 3.6g | Cholesterol: 125mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 15, 2006 by Caroline C 
Very good. I wasn't able to find undyed herring, but it didn't make any difference. I added a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 29, 2009 by ian 
perfect MORE

 
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