Scottish Cullen Skink with Squid

This traditional Scottish dish is made even more delicious by adding squid for a unique twist! It’s easy to make in just 25 minutes using smoked haddock fillet, onion, potatoes, squid rings, milk, butter or margarine, salt and pepper – serve hot with crusty bread or boiled rice if desired!

Cooking Equipment:

• Large saucepan • Wooden spoon • Knife • Chopping board

Preparation Time:

10

Cooking Time:

Total Time:

35

Cuisine:

Scottish

Keywords:

Keywords:

Scottish, Cullen Skink, Soup, Smoked Haddock, Potatoes, Onions, Squid

Meal:

lunch, dinner

Cooking Method:

Dietary Restrictions:

Servings:

1

Ingredients:

150g smoked haddock fillet
1 small onion, finely chopped
2 medium potatoes, peeled and diced into small cubes
50g squid rings
500ml milk
2 tablespoons butter or margarine
Salt and pepper to taste

Cooking Instructions:

Heat the butter or margarine in a large saucepan over medium heat. Add the onion and cook until softened.
Add the potatoes and cook for a few minutes until lightly browned.
Pour in the milk and bring to a gentle simmer. Add the smoked haddock fillet and squid rings and simmer for 15-20 minutes until the fish is cooked through and the potatoes are tender.
Remove from heat and season with salt and pepper to taste. Serve hot with crusty bread or boiled rice if desired.

Nutrition:

Calories – 400 kcal; Fat – 15 g; Carbohydrates – 40 g; Protein – 20 g; Sodium – 500 mg

This traditional Scottish dish is made even more delicious by adding squid for a unique twist! It’s easy to make in just 25 minutes using smoked haddock fillet, onion, potatoes, squid rings, milk, butter or margarine, salt and pepper – serve hot with crusty bread or boiled rice if desired!

Rating:

2

Did You Know?

Tablet is a type of fudge that is popular in Scotland.