Scottish Cullen Skink with Smoked Haddock

Enjoy a classic Scottish dish with this easy-to-follow recipe for Cullen Skink with Smoked Haddock! This soup is made by cooking onions, potatoes and smoked haddock in vegetable stock before thickening it up with some plain flour and seasoning it to taste! Serve hot with crusty bread or boiled rice if desired!

Cooking Equipment:

Large saucepan, wooden spoon

Preparation Time:

Cooking Time:

Total Time:

Cuisine:

Scottish

Keywords:

Scottish, Cullen Skink, Smoked Haddock, Soup

Meal:

lunch, dinner

Cooking Method:

Dietary Restrictions:

Servings:

Ingredients:

200g smoked haddock fillet

1 onion, finely chopped

2 potatoes, peeled and diced into small cubes

1 litre of vegetable stock or water

2 tablespoons of butter or margarine

2 tablespoons of plain flour

Salt and pepper to taste

Cooking Instructions:

In a large saucepan over medium heat melt the butter or margarine. Add the onion and cook until softened.

Add the potatoes and cook for a further 5 minutes stirring occasionally.

Pour in the vegetable stock or water and bring to the boil. Reduce the heat to low and simmer for 10 minutes until the potatoes are tender.

Add the smoked haddock fillet to the pan and simmer for a further 5 minutes until cooked through.

Remove from heat and stir in the flour until combined then season with salt and pepper to taste.

Serve hot with crusty bread or boiled rice if desired.

Nutrition:

Calories – 200 kcal, Fat – 8 g, Carbohydrates – 11 g, Protein – 19 g

Rating:

Did You Know?

Irn-Bru, a popular carbonated soft drink, is often referred to as Scotland’s other national drink.