Scottish Cullen Skink with Smoked Eel

This traditional Scottish dish is a delicious combination of smoked eel, potatoes, and onions in a creamy soup that can be served hot with crusty bread or boiled rice as desired. It takes 10 minutes to prepare and 30 minutes to cook for one serving that contains 535 calories per serving with 24g fat, 37g carbohydrates, 32g protein, 975mg sodium, and 145mg cholesterol per serving.

Cooking Equipment:

Large saucepan

Preparation Time:

Cooking Time:

Total Time:

Cuisine:

Scottish

Keywords:

Scottish, Cullen Skink, Smoked Eel, Soup

Meal:

lunch, dinner

Cooking Method:

Dietary Restrictions:

Servings:

Ingredients:

2 tablespoons of butter

1 onion, finely chopped

2 cloves of garlic, minced

2 large potatoes, peeled and diced into small cubes

500 ml of vegetable stock or water

200 ml of double cream or full fat milk

200g smoked eel fillet, skinned and cut into small pieces

Salt and pepper to taste

Cooking Instructions:

Heat the butter in a large saucepan over medium heat. Add the onion and garlic and cook for 3 minutes until softened.

Add the potatoes to the pan and cook for another 3 minutes before adding the stock or water. Bring to a boil then reduce heat to low and simmer for 15 minutes until the potatoes are tender.

Add the cream or milk to the pan along with the smoked eel pieces and season with salt and pepper to taste. Simmer for another 5 minutes until heated through.

Serve hot with crusty bread or boiled rice as desired.

Nutrition:

Calories – 535 kcal; Fat – 24 g; Carbohydrates – 37 g; Protein – 32 g; Sodium – 975 mg; Cholesterol – 145 mg.

Rating:

Did You Know?

The Scottish dish stovies is made from potatoes, onions, and leftover meat.