Recipes
Potato & smoked haddock soup
This satisfying Scottish fish soup is known locally as Cullen skink.
This satisfying Scottish fish soup is known locally as Cullen skink.
(1 votes)
Cook: 30 Mins
Serves: 4
Price: £1.54 per serving
Nutritional Information
Each 455g serving contains
Energy
1515kj
362kcal
1515kj
362kcal
18%
Fat
15.6g
15.6g
Med
22%
22%
Saturates
7.5g
7.5g
High
38%
38%
Sugars
12.8g
12.8g
Med
14%
14%
Salt
2g
2g
High
33%
33%
of your reference intake.
Typical energy values per 100g:
333kj/80kcal
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
1
Boil the potatoes until tender. Drain, reserving 200ml cooking water, and mash.
2
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.
3
Lift out the fish, discard the skin, then flake the fish.
4
Add the milk and potato to the pan and bring to a gentle simmer, stirring. Stir in the fish and heat through.
5
Serve sprinkled with parsley and seasoned with pepper.