Cullen Skink

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

Prep Time:

30 mins

Cook Time:

1 hr

Total Time:

1 hr 30 mins

Servings:

Yield:

6 servings

Jump to Nutrition Facts

Ingredients

2 pounds smoked haddock fillets, undyed
2 ½ 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

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.
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.

Nutrition Facts (per serving)

329	Calories
4g	Fat
28g	Carbs
44g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 329
% Daily Value *
Total Fat 4g	5%
Saturated Fat 2g	8%
Cholesterol 125mg	42%
Sodium 1207mg	52%
Total Carbohydrate 28g	10%
Dietary Fiber 3g	11%
Total Sugars 7g
Protein 44g	89%
Vitamin C 27mg	30%
Calcium 217mg	17%
Iron 3mg	18%
Potassium 1333mg	28%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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