Potato & smoked haddock soup

Potato & smoked haddock soup

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

By , 21 September 2015

Be the first to rate this recipe

Potato & smoked haddock soup

  • 30 Mins

  • Serves: 4

Nutritional Info
Each 455g serving contains

  • Energy

    1516KJ

    362KCAL

    18%

  • Fat

    15.6g

    med

    22%

  • Saturates

    7.5g

    high

    38%

  • Sugars

    12.8g

    low

    14%

  • Salt

    2g

    high

    33%
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.