Scottish Cullen Skink with Smoked Eel and Lobster

Enjoy this traditional Scottish dish with a twist – Cullen Skink with Smoked Eel & Lobster! This delicious seafood soup is easy to make in just 25 minutes using simple ingredients like onion, garlic, potatoes, vegetable stock, double cream, smoked eel fillet & cooked lobster meat! Serve hot for an amazing meal!

Cooking Equipment:

Large saucepan

Preparation Time:

Cooking Time:

Total Time:

Cuisine:

Scottish

Keywords:

Scottish, Cullen Skink, Smoked Eel, Lobster, Soup

Meal:

lunch, dinner

Cooking Method:

Dietary Restrictions:

Servings:

Ingredients:

1 tablespoon of olive oil

1 onion, finely chopped

2 cloves of garlic, minced

1 teaspoon of smoked paprika

200g potatoes, peeled and diced into small cubes

500ml vegetable stock

100ml double cream

100g smoked eel fillet, skinned and cut into small pieces

100g cooked lobster meat, cut into small pieces

Cooking Instructions:

Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic and cook for 5 minutes until softened. Add the smoked paprika and cook for 1 minute more.

Add the potatoes to the pan and stir to coat in the oil mixture. Pour in the vegetable stock and bring to a boil then reduce heat to low-medium and simmer for 15 minutes until potatoes are tender.

Add the double cream to the pan along with the smoked eel fillet pieces and lobster meat pieces. Simmer for 5 minutes until heated through then season with salt & pepper to taste.

Serve hot in individual bowls or one large bowl as desired. Enjoy!

Nutrition:

Calories – 500 kcal; Protein – 20g; Fat – 30g; Carbohydrates – 40g; Sodium – 800mg; Cholesterol – 150mg.

Rating:

Did You Know?

Scotland’s national dish is haggis, a savory pudding made from sheep’s heart, liver, and lungs, mixed with onions, oatmeal, and spices.