World Flavors Cookbook

Cullen Skink

A thick and creamy Scottish soup made of smoked haddock, potatoes, and onions.

Cuisine: Scotland

Ingredients

• 500g smoked haddock fillets
• 2 large potatoes, cubed
• 1 onion, finely chopped
• 500ml whole milk
• 2 tbsp heavy cream
• Fresh parsley and black pepper

Instructions

1. Poach the smoked haddock in milk for 5 minutes, then remove and flake, discarding skin and bones.
2. In a separate pot, sauté onions in butter.
3. Add potatoes and the milk used for poaching.
4. Simmer until potatoes are soft.
5. Add the flaked fish and cream.
6. Mash some of the potatoes to thicken the soup.
7. Garnish with parsley and pepper. Serve with crusty bread.