World Flavors Cookbook

Cullen Skink

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

Cuisine: United Kingdom

Ingredients

• 500g smoked haddock fillets
• 1 onion, finely chopped
• 500g potatoes, cubed
• 500ml whole milk
• 2 tbsp butter, black pepper, parsley

Instructions

1. Poach the haddock in milk until it flakes. Remove and flake the fish.
2. Sauté onions in butter until soft. Add potatoes and a bit of water or stock.
3. Simmer until potatoes are tender. Mash some of them to thicken the soup.
4. Add the flaked fish and milk back in. Season with pepper and parsley. Serve hot.