Cullen skink served in a pan and a bowl alongside

Cullen skink

Name: Cullen skink
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 1 tbsp unsalted butter; 1 medium onion; 400g medium potatoes (about 2), peeled and cut into 1cm cubes; 250g smoked haddock; 250ml whole milk; ½ small bunch of parsley or chives, finely chopped

Member recipe by Philip Allan

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Serves 4

Easy

Prep: 10 mins

Cook: 30 mins

A star rating of 4.6 out of 5.107 ratingsRate

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Simmer haddock, potatoes, milk, onion and parsley to make this comforting soup. Serve with crusty bread for a filling lunch or supper

Egg-free

Gluten-free

Healthy

Nut-free

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Ingredients

Nutrition

Units:

MetricUS

1 tbsp unsalted butter
1 medium onion
400g medium potatoes

(about 2), peeled and cut into 1cm cubes
250g smoked haddock
250ml whole milk
½ small bunch of parsley

or chives, finely chopped

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Nutrition: Per serving

kcal206

low
fat6g

low
saturates4g
carbs21g
sugars6g

low
fibre3g
protein17g

high
salt0.7g

Method

step 1

Melt the butter in a saucepan over a medium heat, then add the onion and fry for 5-8 mins until translucent but not browned. Add the potatoes and 300ml water and bring to the boil. Reduce the heat slightly and simmer for 10-15 mins.
step 2

Meanwhile, put the haddock in another pan and cover with the the milk. Cook gently for 5 mins, or until just tender. Remove the haddock from the milk with a slotted spoon (reserving the milk), transfer to a plate and leave to cool slightly. When cool enough to touch, flake into large pieces, removing any bones.
step 3

Put the reserved milk and flaked haddock in the pan with the potato mixture and cook for another 5 mins. Season and sprinkle over the parsley to serve.

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A star rating of 4.6 out of 5.107 ratings

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