Potato & smoked haddock soup

Potato & smoked haddock soup

This satisfying Scottish fish soup is known locally as Cullen skink.

By , 21 September 2015
Potato & smoked haddock soup
  • Ready in: 30 mins
  • Serves: 4
  • Price: £1.54 per serving
Nutritional Info
Each 455g serving contains
  • Fat med
    15.6g
    22%
  • Saturates high
    7.5g
    38%
  • Sugars low
    12.8g
    14%
  • Salt high
    2g
    33%
  • Energy 1516KJ 362KCAL
    18%
of your reference intake.
Typical energy values per 100g: 333kJ/80kcal.
Ingredients
  • 2 large potatoes, cut into even-sized chunks
  • 1 large onion, finely chopped
  • 15g butter
  • 1 tbsp sunflower oil
  • 350g smoked haddock fillets (undyed if possible)
  • 800ml whole milk
  • 2 tbsp chopped parsley
Method
  • Boil the potatoes until tender. Drain, reserving 200ml cooking water, and mash.

  • In another large saucepan, cook the onion in the butter and oil over a medium heat until soft. Lay the fish on top and add the reserved water. Cover the pan and simmer very gently for 5 minutes.

  • Lift out the fish, discard the skin, then flake the fish.

  • Add the milk and potato to the pan and bring to a gentle simmer, stirring. Stir in the fish and heat through.

  • Serve sprinkled with parsley and seasoned with pepper.